Helen’s Apple Cider Raisin Pie
By Bryan Ehrenholm, Honorable Mention-Raisin Professional Division 2010 APC Crisco® National Pie Championships
Apple cider-soaked raisins hide under a cloud of whipped topping.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons butter flavor all-vegetable shortening*, chilled and cut into bits
- 1/4 cup ice water
- 1 cup California raisins
- 2 cups apple cider
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned evaporated milk
- 2 eggs, well beaten
- 1 carton (8 ounces) whipped topping
Preheat oven to 425°F.
For Crust, measure flour and salt into mixer bowl; with whisk or paddle attachment, mix well on low speed. Add chilled shortening and continue mixing on low speed until mixture resembles coarse crumbs. With mixer running, slowly sprinkle in ice water until dough forms.
Turn dough onto lightly floured surface and roll out to fit 9-inch pie pan with 3/4-inch overhang. Transfer to pie pan; trim and flute edges. Prick crust all over or line with parchment and fill with pie weights. Bake at 425°F until golden brown; about 13 to 15 minutes. Cool.
For Filling, measure raisins and cider into medium saucepan. Cook over medium heat until raisins are plump. Drain and set raisins aside. Combine sugar and spices in same pan. In small bowl, mix cornstarch and milk until dissolved. Stir into sugar mixture; heat to simmer and cook 5 minutes. Stir some of hot mixture into beaten eggs; return all to saucepan and continue cooking until mixture thickens. Stir in raisins. Divide and pour mixture into baked crust; spread evenly. Cool. Spread with whipped topping and serve.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
Nutrition Facts Per Serving
Calories 360 (44% from fat); Total Fat 17g (sat 7g, mono 5g, poly 2.78g, trans 1g ); Cholesterol 55mg; Protein 6g; Carbohydrate 44g; (Dietary Fiber 1g; Sugars 28g; ); Iron 1mg; Sodium 200mg; Calcium 113mg; Potassium 276mg
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