Preheat oven to 425°F.

For Crust, measure flour and salt into mixer bowl; with whisk or paddle attachment, mix well on low speed. Add chilled shortening and continue mixing on low speed until mixture resembles coarse crumbs. With mixer running, slowly sprinkle in ice water until dough forms.

Turn dough onto lightly floured surface and roll out to fit 9-inch pie pan with 3/4-inch overhang. Transfer to pie pan; trim and flute edges. Prick crust all over or line with parchment and fill with pie weights. Bake at 425°F until golden brown; about 13 to 15 minutes. Cool.

For Filling, measure raisins and cider into medium saucepan. Cook over medium heat until raisins are plump. Drain and set raisins aside. Combine sugar and spices in same pan. In small bowl, mix cornstarch and milk until dissolved. Stir into sugar mixture; heat to simmer and cook 5 minutes. Stir some of hot mixture into beaten eggs; return all to saucepan and continue cooking until mixture thickens. Stir in raisins. Divide and pour mixture into baked crust; spread evenly. Cool. Spread with whipped topping and serve.

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



  • 1 Cup all-purpose flour
  • 1/2 Teaspoon salt
  • 6 tablespoons butter flavor all-vegetable shortening*, chilled and cut into bits
  • 1/4 Cup ice water



  • 1 Cup California raisins
  • 2 Cups apple cider
  • 1/3 Cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground cloves
  • 1 Cup canned evaporated milk
  • 2 eggs, well beaten
  • 1 Carton (8 ounces) whipped topping

Nutrition Facts Per Serving

Calories 360 (Calories from Fat 44%); Total Fat 17 ( Saturated Fat 7; Trans Fat 1; ); Cholesterol 55; Sodium 200; Potassium 276; Total Carbohydrate 44; Dietary Fiber 1; Sugars 28; Protein 6; Calcium 113; Iron 1;

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Raisins are fat and cholesterol free.