Orange-flavored Raisin and Carrot Pie

By Naylett LaRochelle, Second Place Amateur Division Raisin Category, 2008 APC Crisco® National Pie Championships
Imagine carrot cake or carrot raisin salad baked in a pie. Spectacular!
  • Yields 1 pie
  • Details

    • Serving Size: 1/8 of pie

    INGREDIENTS

    • 1 cup powdered sugar
    • 1-1/4 cup all-purpose flour
    • 1/2 tablespoon granulated sugar
    • 1/2 teaspoon salt
    • 1/4 cup butter flavor all-vegetable shortening,* chilled and cut into small pieces
    • 1/4 cup (1/2 stick) unsalted butter, chilled and cut into small pieces
    • 2-1/2 tablespoon ice water
    • 1/2 teaspoon red wine vinegar

    Filling

    • 3 large eggs
    • 3/4 cup brown sugar syrup or light corn syrup
    • 1/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 1/4 cup butter or margarine, melted
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 cup California raisins
    • 1 teaspoon orange extract
    • 1 tablespoon grated orange peel
    • 1 cup finely shredded carrots
    • 3/4 cup chopped walnuts

    Topping

    • 8 ounce cream cheese, softened
    • 1-1/2 tablespoon fresh orange juice
    • 1 tablespoon grated orange peel

    PROCEDURE

    Crust

    In food processor, combine flour, sugar and salt. Add shortening and butter pieces; pulse until mixture resembles coarse crumbs. Turn into a mixing bowl and add water mixed with vinegar. Stir with a fork just until dough comes together. Do not over mix. Shape into a ball; wrap in plastic wrap and chill for at least 1 hour or overnight.

    To Assemble

    Preheat oven to 375°F. Roll out dough to make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges; set aside.

    Filling

    In a large bowl, whisk eggs until frothy. Add remaining ingredients for filling and stir together well. Pour into prepared crust and bake at 375°F until center is almost set, about 45 to 50 minutes. Let stand on a rack, 2 to 3 hours, until cooled completely.

    Topping

    Meanwhile in a medium bowl, beat powdered sugar and cream cheese together until smooth and creamy. Stir in orange juice and orange peel; mix well. Turn topping into a medium-size self-sealing plastic bag; snip a small piece off one lower corner and pipe rosettes onto pie. Garnish with orange zest and peel.

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

    Nutrition Facts Per Serving

    Calories 710 (45% from fat); Total Fat 37g (sat 16g, mono 11g, poly 7g, trans 0g ); Cholesterol 140mg; Protein 9g; Carbohydrate 92g; (Dietary Fiber 3g; Sugars 59g; ); Iron 3mg; Sodium 300mg; Calcium 78mg; Potassium 385mg

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