Raisin Regalia Pie 2012 Amateur Raisin CRUST 1 1/2 cups graham cracker crumbs 4 Tablespoons unsalted butter, melted 2 Tablespoons light brown sugar 1/4 teaspoon salt 1 Tablespoon unsweetened applesauce 1/3 cup chopped pecans FILLING 1 cup raisins 3 cups water 2/3 cup sugar 3 Tablespoons lemon juice 1 package plus 2 teaspoons unflavored gelatin 1/4 cup water 2 cups heavy whipping cream TOPPING 1cup heavy whipping cream 3 Tablespoons powdered sugar 1 teaspoon vanilla 3 teaspoons piping gel To make crust, combine graham crumbs, pecans, brown sugar and salt; mix in melted butter and applesauce. Press mixture into a 9-inch deep dish pie plate. Refrigerate for 10 minutes; bake in 350 degree oven for 8 minutes. Cool. To make filling, cook raisins in 3 cups water for 12 minutes. Drain cooked raisins; save the liquid. Place raisins in food processor and pulse for 5 to 6 times. Return raisins and 1 cup of the reserved liquid to a medium saucepan. Add the sugar and lemon juice; cook for 2 minutes. Dissolve gelatin in 1/4 cup water. Add gelatin to hot raisin mixture, stirring. Cool until set. Whip the heavy whipping cream, fold the thickened raisin mixture into the whipped cream. Fill the cooled pie shell. Refrigerate until the pie is set. To make topping, whip the heavy cream in a mixing bowl. Beat until stiff; add powdered sugar, vanilla and piping gel. Place in piping bag and decorate the edge of the pie.