California Sunshine Raisin Pie

Submitted by: Patricia Lapiezo, First Place Amateur Division Raisin Category, 2011 APC Crisco® National Pie Championships

Cinnamon circles top this beautiful raisin and cream cheese pie.
  • Yields One 10-inch pie
  • Details

    • Serving Size: 1/8 pie



      • 1 1/2 cups all-purpose flour
      • 1/2 teaspoon salt
      • 1/2 cup plus 1 tablespoon shortening*
      • 1/2 egg, lightly beaten
      • 2 1/2 tablespoons ice water
      • 1/2 tablespoon vinegar

      Raisin Filling

      • 1 cup California golden raisins
      • 1/4 cup plus 2 tablespoons granulated sugar
      • 1/4 cup boiling water
      • 1/8 teaspoon salt
      • 1 tablespoon cornstarch
      • 3 tablespoons fresh orange juice
      • 1 teaspoon grated orange zest
      • 1/2 teaspoon grated lemon zest
      • 1 tablespoon butter

      Cheesecake Topping

      • 2 package (8 ounces each) cream cheese, softened
      • 1/2 cup granulated sugar
      • 1 teaspoon vanilla
      • 1/4 cup sour cream
      • 2 large eggs
      • 1/4 cup whipping cream



      Combine flour and salt in medium bowl. Cut in shortening. In small bowl, mix egg, water and vinegar together until well blended. With a fork, gradually stir egg mixture into flour mixture until moistened and dough comes together. Divide in half and shape into two flat disks. Wrap in plastic wrap and chill at least 30 minutes.

      Preheat oven to 400°F. On lightly floured surface, roll out one disk to fit 10-inch deep-dish pie pan. Arrange in pan, flute edges, and prick bottom and sides with fork; line with foil and fill with pie weights, bake at 400°F for 15 minutes. Remove weights and bake another 10 minutes or until crust is light golden brown. Set aside to cool.

      Raisin Filling

      Meanwhile, reduce oven temperature to 350°F. Measure raisins into a medium saucepan; add water, sugar and salt; stir and heat to boiling. Then, in small bowl, mix cornstarch and orange juice together until smooth, and add to hot raisin mixture, stirring constantly. Continue stirring and cook over low heat until thick. Remove from heat and stir in orange zest, lemon zest, and butter; mix together well and set aside.

      Cheesecake Topping

      In large mixing bowl, beat cream cheese until light and fluffy. Beat in sugar until well blended, and blend in vanilla and sour cream. Add eggs, one at a time, beating lightly after each addition. Stir in whipping cream, lemon juice and zest. In small custard cup, combine 2 tablespoons of this batter with 1/4 teaspoon cinnamon, and stir to blend well; turn into small pastry bag fitted with small writing tip.

      Spread Raisin Filling evenly into bottom of crust. Pour Cheesecake Topping on top and pipe with cinnamon-batter in concentric circles from center to within 1-inch of crust. Draw sharp knife or toothpick from center to edge of crust in alternate directions to mark 8 equal pieces. Bake at 350°F for 35 to 40 minutes or until topping is set and crust is light golden brown. Remove and cool to room temperature; then chill at least 2 hours before cutting into 8 wedges and serving.

      Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.

      Nutrition Facts Per Serving

      Calories 640 (57% from fat); Total Fat 42g (sat 20g, mono 14g, poly 5g, trans 2g ); Cholesterol 145mg; Protein 10g; Carbohydrate 60g; (Dietary Fiber 2g; Sugars 37g; ); Iron 2mg; Sodium 380mg; Calcium 84mg; Potassium 298mg

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