Chocolate Raisin Walnut Pie
By Andrea Spring, Best of Show Professional Division & First Place Raisin Category, 2010 APC Crisco® National Pie Championships
Rich chocolate and sweet raisins are a hit in this pie!
- 1/4 cup plus 2 tablespoons shortening*
- 1/4 teaspoon distilled white vinegar
- 1 1/4 teaspoons milk
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon cornstarch
- 1 cup California raisins
- 3/4 cup milk chocolate chips
- 3/4 cup chopped walnuts
- 3 eggs
- 2/3 cup granulated white sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup melted butter
- 1 cup dark corn syrup
In small bowl, combine shortening, vinegar and milk. Add hot water; mix well. In medium bowl, mix together flour, salt and cornstarch. Add shortening mixture. Mix until dough forms. Wrap dough in plastic wrap and let stand in refrigerator for at least 1 hour.
Then, roll out dough to fit 10-inch pie pan. Arrange in pie pan and crimp edges. Sprinkle and spread raisins, chocolate chips, and chopped walnuts evenly over bottom.
Preheat oven to 400°F. In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup until well blended. Carefully pour over raisins in pie crust. Bake at 400°F for 10 minutes. Reduce temperature to 350°F and bake until center of pie is set; about 30 minutes.
Note: Crisco® All-Vegetable Shortening preferred.
Nutrition Facts Per Serving
Calories 630 (42% from fat); Total Fat 31g (sat 11g, mono 10g, poly 8g, trans 1g ); Cholesterol 105mg; Protein 9g; Carbohydrate 86g; (Dietary Fiber 3g; Sugars 53g; ); Iron 2mg; Sodium 330mg; Calcium 70mg; Potassium 321mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.