American Pie Council

white chocolate raisin nut pie

BASIC PIE CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Set aside
FILLING
2 CUPS RAISINS
2 8oz pkg indulgence white chocolate cream cheese
2/3 cup sugar
1/4 tsp salt
2 eggs
2/3 cup heavy cream
1 cup chopped toasted pecans
1 tsp vanilla extract
1 1/2 cups apple juice
In pan over med high heat apple juice and raisin till rehydrated or plump approximately 15 minutes
Drain apple juice off raisins and discard juice and let raisins cool
In mixer beat cream cheese till smooth add sugar, salt eggs, cream and vanilla stir in raisins and nuts pour into prepared crust
Bake at 350F 35 to 40 minutes center should be soft
Chill in fridge for 2 hours
TOPPING
1 cup heavy cream
2/3 cups powdered sugar
1 1/4 tsp vanilla extract
Whip cream with sugar and vanilla till stiff peaks
Spread on chilled pie