Pie Crust

  • 1 Cup butter
  • 11/4 Cups shortening
  • 2 Tablespoons sugar
  • 6 Cups bread flour
  • 1 Teaspoon salt
  • 7/8 cup water
  • 1/4 Cup milk


Pie Crust

Cream the butter, shortening and sugar. Add the flour and salt and mix until crumbly. Add the water and milk slowly. Do not over mix. Cover; cool and refrigerate for 2 hours. Roll out to 1/4-inch thickness and set into a 9-inch tart shell.

Custard Filling

  • 1 Cup half-and-half
  • 3 eggs
  • 2 Tablespoons sugar
  • 1 Teaspoon vanilla extract
  • 1/4 Cup almond flour*
  • 1 Teaspoon allspice
  • 1/2 Cup California raisins
  • 6 fresh or dried apricots

Custard Filling

Whisk together all ingredients, except raisins and apricots; strain. Add raisins. Cut apricots into wedges. Line them up on the bottom of the tart shell in a fan shape. Pour custard to the top. Bake at 325°F for 45 minutes until custard becomes firm. Refrigerate for 1 hour before serving.

Note: Finely ground whole almonds may be used for a fresher flavor.

Nutrition Facts Per Serving

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California Raisins are naturally sweet, no added sugar!