American Pie Council

2013 Amateur Recipe

Duel Raisins and Other Goodies Pie

Duel Raisins and Other Goodies Pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place California Raisin
Alberta F. Dunbar, San Diego, CA

1 ½ cup all purpose flour
1/2 teaspoon salt
1/2 cup Crisco shortening
3 to 4 tablespoon ice water
Preheat oven to 450 degrees
Mix flour and salt together, cut in shortening using pastry blender or 2 knives until flour is blended and forms pea size chunks. Sprinkle with 1tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9” deep dish pie pan, with ½” overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.
1 ½ cups golden raisins
1 ½ cups raisins
1 cup maple syrup
½ cup packed brown sugar
½ cup sugar
1 tablespoon molasses
2 tablespoons cornstarch or pie enhancer
¼ cup butter
½ tsp salt
6 extra large egg yolks, slightly beaten
2 TBS fresh lemon juice
½ cup heavy cream
½ cup orange marmalade
¾ cup chopped toasted walnuts
1 ½ cup sour cream
½ cup sugar
½ teaspoon orange extract
1 ½ teaspoon finely grated orange peel
1 ½ cup heavy cream
2 tablespoons sifted powdered sugar
½ teaspoon vanilla extract
2 teaspoons finely grated orange peel
thin slice of a fresh orange, twisted
Place raisins in microwave safe bowl, cover with water. Microwave 2 ½ minutes on high setting. Set aside. Combine maple syrup, brown sugar, sugar, molasses and butter in a medium sauce pan. Stir lemon juice into cornstarch to dissolve, mix well with first mixture. Stir in cream and marmalade, mix well and bring to a boil over medium heat stirring constantly cook 3 minutes. Add one cup to eggs, mix well and return to pan stirring constantly cook 2 minutes. Drain raisins well and pat dry add to pan with the nuts mix well. Cool 5 minutes. Pour into pie shell. Chill 10 minutes.
In a small bowl combine topping ingredients. Pour over pie evenly. Place in a 350 degree oven for 5 minutes. Chill until set about 1 hour.
Combine cream, powdered sugar and vanilla extract in a small bowl. Beat on high until stiff. Pipe a border around pie of large rosettes. Top each with the grated orange peel. Place the twisted orange slice in center of pie.
Serves 6 to 8 (very rich)