Ingredients
Crust
- 2 Cups unbleached flour
- 1 Teaspoon sea salt
- 3/4 Cup cold butter flavor all-vegetable shortening*
- 1 egg yolk, beaten
- 4-8 tablespoons ice water
- 1 Tablespoon rice vinegar
Procedure
Crust
In a large bowl, combine flour and salt. With a pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. In a small bowl, beat egg, 4 tablespoons water and vinegar together; add to flour mixture and stir with a fork, adding more water, 1 tablespoon at a time, just until dough comes together. Do not over mix. Divide into 2 balls, so that one is twice as large as the other; wrap separately in plastic wrap and refrigerate for at least 30 minutes or overnight.
To Assemble Stuffed Crust
Preheat oven to 425°F. Roll out large ball of dough between two sheets of wax paper to make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges and trim excess. Roll out second ball of dough and cut an 8-inch round. Spread Raisin Maple Filling into bottom of pastry-lined pan. Arrange 8-inch pastry round on top; gently pat together. Protect fluted edge with foil and bake at 425°F for 12 to 15 minutes or until golden brown. Set aside.
Maple Filling
- 1 Cup California raisins
- 1/2 Cup hot water
- 2 Teaspoons cornstarch
- 2 Tablespoons cold water
- 2 Tablespoons butter
- 1/2 Cup pure maple syrup
- 1/2 Teaspoon ground cinnamon
- 1/4 Cup chopped walnuts
Raisin Maple Filling
Combine raisins and hot water in a small bowl; set aside to plump. Measure cornstarch into a small bowl and mix together with 2 tablespoons cold water. Melt butter in a small saucepan; stir in maple syrup, cinnamon, and cornstarch mixture. Cook over medium heat 3 to 4 minutes until thickened. Drain raisins and stir into hot mixture along with walnuts; cook for 1 to 2 minutes more; set aside.
Sour Cream Filling
- 1 Cup California raisins
- 1/2 Cup hot water
- 1/3 Cup sugar
- 1 Teaspoon cinnamon extract
- 2 Tablespoons cornstarch
- 1/2 Cup half and half
- 1/2 Cup sour cream
- 3 egg yolks, beaten
- 1 Teaspoon vanilla
- 2 Tablespoons butter
Sour Cream Raisin Filling
Meanwhile for filling, combine raisins and hot water in a small bowl; set aside to plump. In a medium saucepan, combine sugar, cinnamon extract and cornstarch. Stir in half-and-half; cook over medium heat for 5 to 6 minutes until thickened. Remove from heat and stir in sour cream. Gradually stir a small amount of hot mixture into egg yolks. Then, combine with remaining mixture in saucepan; heat through over low heat. Stir in vanilla and butter until butter is melted. Drain raisins and stir into filling. Remove from heat. Spoon filling into baked stuffed crust; set aside.
Meringue
- 4 egg whites, at room temperature
- 3 Tablespoons sugar
- 1/4 Teaspoon cream of tartar
- 1/2 Teaspoon vanilla
Meringue
In a large bowl, beat egg whites until frothy. While beating constantly, gradually add sugar, one tablespoon at a time. Sprinkle in cream of tartar and add vanilla, continue beating until stiff peaks form. Spoon meringue onto hot pie filling. Bake at 375°F for 8 to 10 minutes or until golden brown. Cool and store in refrigerator.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.