Classic California Raisin Pie
Double crust raisin pie with a touch of citrus.
- Serving Size: 1/8 pie
- 2 cups California raisins
- 1 cup orange juice and water
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon allspice
- 1/2 cup chopped walnuts
- 1 tablespoon lemon juice
- Pastry for 9-inch two-crust pie
- Beaten egg and sugar; for glaze
In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar, cornstarch and allspice; stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Cook 10 minutes more. Remove from heat; stir in walnuts and lemon juice. Pour into pastry-lined pie plate.
Cover with top crust; seal and flute edges. Cut slits into crust. Brush with beaten egg; sprinkle generously with sugar. Bake in 425°F oven 10 minutes. Reduce heat to 375°F and continue baking 25 to 30 minutes, until filling is bubbly and crust is golden. Cover with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm or at room temperature, with ice cream or whipped cream.
Nutrition Facts Per Serving
Calories 460 (36% from fat); Total Fat 19g (sat 4g, mono 7g, poly 7g, trans 0g ); Cholesterol 0mg; Protein 5g; Carbohydrate 69g; (Dietary Fiber 4g; Sugars 44g; ); Iron 3mg; Sodium 230mg; Calcium 31mg; Potassium 438mg
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