California Sunshine Raisin Pie

CALIFORNIA SUNSHINE RAISIN PIE
CRUST
3 cups all-purpose flour
1 tsp. salt
1 cup + 2 Tbsp Crisco shortening
1 egg, lightly beaten
5 Tbsp. ice water
1 Tbsp. vinegar

Combine flour and salt in medium bowl. Cut in shortening. Mix the water, egg and vinegar. Gradually stir into flour until moistened and dough comes together. Divide in half and form into two disks. Chill at least 30 minutes. On a floured surface, roll out one disk to fit a 10-inch deep pie pan. Place in pan and flute edges. Prick bottom and sides with a fork. Bake 15 minutes blind in a 400 degree oven. Remove weights and bake an additional 10 minutes or until crust is light golden brown. Cool while preparing filling. Decrease oven temperature to 350 degrees.

RAISIN FILLING
2 cups seedless golden raisins
3/4 cup sugar
1/2 cup boiling water
1/4 tsp. salt
2 Tbsp. cornstarch
1/3 cup fresh orange juice
2 tsp. grated orange rind
1 tsp. grated lemon rind
2 Tbsp. butter

Place raisins in a medium saucepan with water, sugar, and salt; heat to boiling. Mix cornstarch and orange juice; stir into raisin mixcture and cook over low heat, stirring constantly until thick. Remove from heat and add orange and lemon rind, and butter. Stir well and set aside.

CHEESECAKE TOPPING
2 8-oz. pkgs. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
1/4 cup sour cream
2 large eggs
1/4 cup whipping cream
1 tsp. lemon juice
1/2 tsp. grated lemon rind
1/4 tsp. cinnamon

In a large mixing bowl beat cream cheese until light and fluffy. Beat in sugar until well blended. Blend in vanilla and sour cream. Add eggs, one at a time, beating lightly after each addition. Stir in whipping cream. Measure out 2 Tbsp. batter in a small cup and stir in cinnamon until well blended. Place this in a small pastry bag with a small writing tip.

Spread raisin mixture into bottom of pie crust. Pour cheese topping over raisins. With the pastry bag filling, pipe graduating concentric circles from center to within 1 inch of edge of crust. With a sharp knife or toothpick, draw 8 lines from center to edge of crust, alternating directions. Bake in a preheated 350 degree oven for 35-40 minutes, or until topping is set and edges are light golden brown. Remove and cool for 1/2 hr. Refrigerate at least 2 hrs.

Patricia Lapiezo
Category: Raisin