Royal Raisin Pie

By Bev Jonson, Third Place Pie Council Amateur Raisin Pie Competition 2012
California raisins in royal regalia with graham cracker crust and lots of whipped cream for a cool dessert.

Details

INGREDIENTS

    Crust

    • 1-1/2 cups graham cracker crumbs (about 22 squares)
    • 1/3 cup chopped pecans
    • 2 tablespoons light brown sugar
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, melted
    • 1 tablespoon unsweetened applesauce

    Filling

    • 1 cup California natural raisins
    • 3 cups water
    • 2/3 cup sugar
    • 3 tablespoons lemon juice
    • 1 package (1 tablespoon) unflavored gelatin
    • 1/4 cup cold water
    • 2 cups heavy whipping cream

    Topping

    • 1 cup heavy whipping cream
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon piping gel*

    PROCEDURE

    Posted June 12, 2012 by Bernadine
    By Bev Jonson, Third Place Pie Council Amateur Raisin Pie Competition 2012 California raisins in royal regalia with graham cracker crust and lots of whipped cream for a cool dessert.

    • Ready Time :
      0 min

    Servings

    12

    Ingredients

      Crust

      • 1-1/2 cups graham cracker crumbs (about 22 squares)
      • 1/3 cup chopped pecans
      • 2 tablespoons light brown sugar
      • 1/4 teaspoon salt
      • 1/4 cup unsalted butter, melted
      • 1 tablespoon unsweetened applesauce

      Filling

      • 1 cup California natural raisins
      • 3 cups water
      • 2/3 cup sugar
      • 3 tablespoons lemon juice
      • 1 package (1 tablespoon) unflavored gelatin
      • 1/4 cup cold water
      • 2 cups heavy whipping cream

      Topping

      • 1 cup heavy whipping cream
      • 3 tablespoons powdered sugar
      • 1 teaspoon vanilla
      • 1 tablespoon piping gel*

      Directions

      Crust

      Preheat oven to 350°F. Combine cracker crumbs, pecans, brown sugar, and salt; mix in melted butter and applesauce. Press mixture, evenly into bottom and up sides of a 9-inch deep dish pie pan. Bake at 350°F for 8 minutes. Set aside to cool.

      Filling

      Measure raisins and water into 1-quart saucepan; heat to boiling and cook for 12 minutes. Drain reserving liquid. Turn raisins in food processor with steel blade and pulse 5 to 6 times to chop coarsely. Return raisins along with 1 cup of reserved liquid to saucepan. Stir in sugar and lemon juice; cook for 2 minutes. Dissolve gelatin in 1/4 cup cold water, and add to hot raisin mixture, stirring until completely dissolved. Set aside in refrigerator to cool until set about 1 hour. Meanwhile, whip 2 cups heavy cream until stiff; fold in raisin mixture and spoon into cooled pie shell. Place in refrigerator until set, about 2 hours.

      Topping

      In small chilled bowl, whip 1 cup heavy cream until soft peaks form. Then, sprinkle with powdered sugar, one tablespoon at a time beating after each addition until very stiff. Carefully fold in vanilla and piping gel. Spoon into pastry bag fitted with star tip, and pipe onto top of pie.

      Note: For piping gel, combine 1/4 cup granulated sugar with 1-1/2 teaspoons cornstarch in a small saucepan, and gradually blend in 2 tablespoons lemon juice and 2 tablespoons water. stir over high heat until mixture boils and thickens. Store in airtight container in refrigerator for up to 1 month.

      Nutrition Facts Per Serving

      Calories 440 (60% from fat); Total Fat 30g (sat 17g, mono 10g, poly 2g, trans <1g ); Cholesterol 90mg; Protein 4g; Carbohydrate 41g; (Dietary Fiber 1g; Sugars 30g; ); Iron 1mg; Sodium 210mg; Calcium 55mg; Potassium 185mg

      This recipe is found in the following categories:

      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.