American Pie Council

2013 Amateur Recipe

California Golden Raisin Butterscotch Pie

CALIFORNIA GOLDEN RAISIN BUTTERSCOTCH PIE
2013 APC Crisco National Pie Championships Amateur Division
2nd Place California Raisin
Carol Socier, Bay City, MI

CRUST
1 cup all-purpose flour
½ cup cake flour
½ tsp salt
½ tsp sugar
¼ tsp baking powder
½ cup Butter Flavor Crisco
¼ cup cold water
2 tsp rice vinegar
1 small egg, beaten

Preheat oven to 425F.
In medium size bowl, combine flours, salt, sugar and baking powder. Add shortening, cutting with a fork until coarse pieces form. In shaker, mix water, vinegar and egg. Shake well. Add to flour mixture small amounts at a time, tossing with a fork until dough ball forms Shape into a disk. Roll to fit a 9-inch deep dish pie pan. Flute edges, trimming excess dough. Chill for 30 minutes. Prick all over with a fork. Bake for about 12-14 minutes or until golden brown.

FILLING
1 ½ cups California Golden Raisins
½ cup 7-UP
1 ½ cups packed brown sugar
¼ cup all purpose flour
1/8 tsp salt
3 beaten egg yolks
1 ½ cups whole milk
2 T margarine or butter
1 tsp vanilla
½ cup finely chopped walnuts
1 cup miniature marshmallows

In small saucepan bring raisins and 7-UP to a boil. Cover and let set overnight or at least 1 hour.
In non-stick saucepan, stir together the brown sugar, flour and salt. Add egg yolks and milk. Cook while stirring until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Fold in raisin mixture, nuts and marshmallows. Pour into prepared crust.


TOPPING
1 cup powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla paste

Beat powdered sugar, cream cheese and vanilla paste together until smooth. Place in decorating gun and using rosette tip, pipe rosettes on top of pie. Pie serves 8.