“Raisin” The Roof Pie 2012 Professional Raisin This is a pie that is so addicting even for non raisin lovers; I suggest small pieces or have your insulin pump ready. Oatmeal Raisin Cookie Crust 2-3 Cups oatmeal raisin cookie crumbs (you can make your own favorite oatmeal raisin cookie or use store bought cookies) 1/2 cup melted Crisco shortening Place cookies in food processor and grind up until in crumbs. Pour in melted Crisco shortening and continue to blend until cookie crumbs hold their shape when pressed together. Press cookie crumbs into pie dish. Cover the bottom and sides, set aside. Crust will bake when in the oven. “Raisin” The Roof Filling #1 2 cups raisins 2 cups water Soak 2 cups of raisins in 2 cups of water for about an hour to soften. Drain off water and place soaked raisins in food processor with chopper blade, and grind raisins into a puree. Spread about a 1/4 inch thick layer of raisin puree on the bottom of cookie crust (crust is very delicate so be careful when spreading not to bread the crust) “Raisin” The Roof Filling #2 (you must use a stand mixer with paddle attachment, whisking by had will not give you the same smooth results) 3/4 cup sugar 1/2 cup brown sugar, packed 1/8 cup powder milk 1/8 cup corn flour (can purchase at health food store, or natural food section of bigger stores) 3/4 teaspoon salt 1 stick melted butter 1/2 cup heavy cream 1 teaspoon vanilla 4 egg yolks Combine the sugar, brown sugar, powdered milk, corn flour, and salt in the bowl of the stand mixture turned on low speed. (keep mixer running continually until all ingredients have been incorporated and are mixed smooth) Make sure each ingredient is mixed in thoroughly before proceeding to the next ingredient addition. Add the melted butter, making sure the dry ingredients are all incorporated (scrape down bowl) Add the heavy cream and vanilla (scrape down bowl) Add eggs, 1 yolk at a time Let mixer do the work, don’t speed up this process, you do not want a mixture full of air bubbles. Once mixture is well combined, it will have this wonderful golden butterscotch color. Heat oven to 350 degrees. Place oatmeal cookie crust on sheet pan, place pan on oven rack (removed from oven), then proceed to fill the crust the rest of the way with Filling #2, leaving about an 1/8 inch gap at the top. As filling bakes, it will rise some. You may have some filling left over depending on how deep your pie dish is, that’s ok, get a spoon and enjoy. Carefully slide rack into oven, careful not to spill any of the delicious filling #2. Bake for about 15 – 20 minutes, the pie should be golden brown on top but will still be jiggly. Open oven door and reduce the oven temperature to 325 degrees, keep the pie in the oven during the cooling down period, when the oven has reach 325 degrees, close oven door and bake pies another 5- 10 minutes. Gently take the pan out of the oven and cool to room temperature, and then put in the freezer for at least 4 hours before serving. Pull pie out of freezer and thaw in refrigerator for 1 hour before serving. Serve cold with your favorite whip topping. Keep your whip topping as simple as possible (not too sweet) since this pie is really rich and sweet, you wont need much. The great thing about this pie is you can keep them in the freezer for about 2 months wrapped up tight with plastic wrap. Make a couple and have them ready for unexpected guests.