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

    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

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