Crust
In food processor, combine flour, sugar and salt. Add shortening and butter pieces; pulse until mixture resembles coarse crumbs. Turn into a mixing bowl and add water mixed with vinegar. Stir with a fork just until dough comes together. Do not over mix. Shape into a ball; wrap in plastic wrap and chill for at least 1 hour or overnight.
To Assemble
Preheat oven to 375°F. Roll out dough to make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges; set aside.
Filling
In a large bowl, whisk eggs until frothy. Add remaining ingredients for filling and stir together well. Pour into prepared crust and bake at 375°F until center is almost set, about 45 to 50 minutes. Let stand on a rack, 2 to 3 hours, until cooled completely.
Topping
Meanwhile in a medium bowl, beat powdered sugar and cream cheese together until smooth and creamy. Stir in orange juice and orange peel; mix well. Turn topping into a medium-size self-sealing plastic bag; snip a small piece off one lower corner and pipe rosettes onto pie. Garnish with orange zest and peel.
Notes:
Crisco® Butter Flavor All-Vegetable Shortening preferred.
Ingredients
- 1 Cup powdered sugar
- 1 Cup all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Teaspoon salt
- 1 Cup butter flavor all-vegetable shortening,* chilled and cut into small pieces
- 1 Cup (1/2 stick) unsalted butter, chilled and cut into small pieces
- 2 Tablespoons ice water
- 1 Teaspoon red wine vinegar
Procedure
Filling
- 3 large eggs
- 3 Cups brown sugar syrup or light corn syrup
- 1 Cup brown sugar
- 1 Cup granulated sugar
- 1 Cup butter or margarine, melted
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground ginger
- 1 Teaspoon ground nutmeg
- 1 Teaspoon salt
- 1 Cup California raisins
- 1 Teaspoon orange extract
- 1 Tablespoon grated orange peel
- 1 Cup finely shredded carrots
- 3 Cups chopped walnuts
Topping
- 8 Ounces cream cheese, softened
- 1 Tablespoon fresh orange juice
- 1 Tablespoon grated orange peel