American Pie Council

2011 Contest Recipe

Californese Raisin and Nut Pie

CALIFORNESE RAISIN AND NUT PIE - Lerma - Raisin
Crust:
1 1/2 cups all-purpose flour
1/2 tablespoon white granulated sugar
1/2 teaspoon sea salt
1/4 cup Crisco Butter flavored shortening, chilled and cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
1/4 cup cold water
1 egg yolk and 1 teaspoon water for egg wash
Cooking spray

1.All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
2.Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
3.Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish warping in plastic and place in the refrigerator for at least 1/2 hour.
4.Lightly spray a 9-inch pie plate with cooking spray. Roll out dough and place in pie plate. Remove excess dough and crimp. Brush bottom and sides of crust with egg wash. Return to the refrigerator until filling is ready. Makes pastry for one 9-inch single-crust pie.

Filling:
3 large eggs, beaten
1/3 cup unsalted butter, melted
1 cup white granulated sugar
1 teaspoon pure vanilla extract or vanilla bean paste
1 tablespoon distilled white vinegar
1/3 cup chopped pecans
1/3 cup shredded coconut
1 cup raisins

1.Preheat oven to 350F degrees. In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
2.Bake in preheated oven for 40 minutes. Cool before serving. Serves 8-10