California Raisin and Nut Pie
By John Michael Lerma, Honorable Mention Professional Division Raisin Category, 2011 APC Crisco® National Pie Championships
Pecans, coconut and raisins fill this baked custard pie.
- Serving Size: 1/8 pie
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 1/4 cup shortening*, chilled
- 1/4 cup cold, unsalted butter
- 1/4 cup ice water
- 3 large eggs, beaten
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1 cup California raisins
Measure flour, sugar and salt into large mixing bowl. Cut shortening and butter into small pieces and sprinkle on top of dry ingredients; set aside in refrigerator or freezer to chill. Using pastry blender, cut shortening and butter into dry ingredients until mixture resembles coarse meal. Add ice water, drop by drop, and mix with finger tips until dough begins to hold together. Turn onto large sheet of plastic wrap, shape into flat disk, and wrap tightly. Chill at least 1/2 hour.
Lightly spray 8-inch pie plate with cooking spray; set aside. Roll out dough to fit pan; arrange in pan and crimp edges, removing excess dough. Brush bottom and sides of crust with egg wash made by beating 1 egg yolk with 1 teaspoon water. Return to refrigerator.
Preheat oven to 350°F. For filling, in medium mixing bowl, combine eggs, butter, sugar, vanilla extract, and vinegar; beat until smooth. Stir in pecans, coconut and raisins. Turn mixture into prepared pastry shell. Bake at 350°F for 40 minutes or until filling is set. Cool and cut into 8 wedges to serve at room temperature.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
Nutrition Facts Per Serving
Calories 470 (54% from fat); Total Fat 29g (sat 12g, mono 11g, poly 3g, trans 1g ); Cholesterol 115mg; Protein 6g; Carbohydrate 49g; (Dietary Fiber 3g; Sugars 28g; ); Iron 2mg; Sodium 180mg; Calcium 28mg; Potassium 256mg
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