Loving Spoonfuls Cinnamon Roll Raisin Custard Pie
By Karen Hall, Second Place Amateur Division Raisin Category, 2011 APC Crisco® National Pie Championships
Petite cinnamon rolls and sweet icing top this custard pie.
- Serving Size: 1/8 pie
Perfect Pie Crust
- 3 cups unbleached flour
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon shortening*, chilled
- 1 egg
- 1 tablespoon rice vinegar
- 1/4 cup plus 1 tablespoon ice water
- 1 package (4 ounces) refrigerated butter-flavor or original crescent roll dough
- 1 tablespoon melted butter
- 2 tablespoons cinnamon-sugar
Raisin Custard Filling
- 2 cups California raisins, divided
- 3 eggs, beaten
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 to 3 drops yellow food color (optional)
- 2 1/2 cups whole milk
Cinnamon Roll Icing
- 1 package (3 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
Perfect Pie Crust
In large bowl, combine flour, baking powder, salt and sugar. With pastry blender, cut in shortening until mixture resembles coarse crumbs. In small bowl, beat egg, vinegar and water together; slowly add to flour mixture while tossing with fork until just moistened. Do not over mix. Shape into 2 balls, and flatten. Wrap each with plastic wrap, and chill at least 30 minutes.
Preheat oven to 375°F. Unroll and flatten crescent roll dough onto lightly floured work surface; brush with melted butter, and sprinkle with cinnamon-sugar. Starting from long side, roll up lengthwise. Pinch seam together, and cut crosswise into 20 miniature cinnamon rolls. Arrange on ungreased cookie sheet, and bake at 375°F for 8 to 10 minutes or until golden. Set aside.
To Assemble Pie
Preheat oven to 425°F. Prepare and roll out each pastry, and line to fit two 9-inch pie pans, crimping and trimming edges. Spread 1 cup raisins evenly in bottom of each; set aside.
In medium mixing bowl, combine beaten egg, sugar, flour, cinnamon, vanilla and food color; mix until well blended. In medium saucepan, heat milk over medium heat, until hot but not boiling. Slowly stir egg mixture into hot milk, whisking constantly, until blended well. Divide and turn one-half filling into each of the prepared pie shells; arrange 10 miniature cinnamon rolls on top of each. Bake at 425°F for 8 minutes. Reduce heat to 350°F and bake for 30 to 35 minutes, or until sharp knife inserted into center of custard comes out clean. Remove from oven; cool and chill.
Icing for Cinnamon Rolls
Just before serving, in small bowl, combine softened cream cheese, powdered sugar, milk and butter; stir until smooth. Pipe on top of cinnamon rolls using one-half on each pie. Cut each pie into 8 pieces and serve.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
Nutrition Facts Per Serving
Calories 450 (42% from fat); Total Fat 21g (sat 7g, mono 8g, poly 4g, trans 2g ); Cholesterol 70mg; Protein 7g; Carbohydrate 58g; (Dietary Fiber 2g; Sugars 34g; ); Iron 2mg; Sodium 280mg; Calcium 81mg; Potassium 264mg
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