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Raisin Crisscross Pie by www.country-cooking.com
1 c Brown sugar, packed
2 tb Corn starch
2 c Raisins
1/2 ts Orange peel; finely shredded
1/2 c Orange juice
1/2 ts Lemon peel; finely shredded
2 tb Lemon juice
1 1/3 c Cold water
1/2 c Walnuts; chopped
-----pastry for lattice top
-pie-----
2 c All-purpose flour
1 ts Salt
2/3 c Shortening
6 Cold water
In a sauce pan, combine brown sugar and corn starch. Stir in raisins, orange peel,
orange juice, lemon peel, lemon juice, and water. Cook and stir over
medium heat until thick and bubbly. Cook and stir 1 minute more. remove
from heat, stir in walnuts. Fill a pastry-lined 9 inch pie plate with
raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with
foil. Bake at 375 degrees for 20 minutes. Remove foil and bake about 20
more minutes or until crust is golden
Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt.
Cut in shortening until pieces are the size of small peas. Sprinkle 1
tablespoon of water over part of the mixture, gently toss with a fork. Push
to side of bowl. Repeat until all is moistened. Form dough into a ball.
Divide dough in half. Take half, on a lightly floured surface, flatten
dough with hands. Roll dough from center to edge, forming a circle about 12
inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch
pie plate. Ease pastry into pie plate, being careful not to stretch
pastry. Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full
with filling, roll out other half of pie pastry. Cut pas into 1/2 inch
wide strips. Weave strips on top of filling to make a lattice crust. Press
ends of strips into rim of crust. Fold bottom pastry over the lattice
strips, seal and flute. Bake as directed in individual recipe.
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