American Pie Council

2013 Professional Recipe

GRRRRaisin Pie

Crust:
GRRRRaisin Pie
2013 APC Crisco National Pie Championships Professional Division
1st Place California Raisin
Lisa Sparks, Atlanta, IN
Crust
¾ cups butter flavored Crisco Shortening
2 cups all purpose flour
1 tsp sugar
5 tbsp cold water
Cut Crisco, flour and sugar together; add cold water and toss until dough forms a ball. Refrigerate overnight.
Filling
3 cups dark raisins
1 cup gooseberries
1 cup sugar
1 egg
1 tsp cinnamon
¼ tsp salt
1 tsp lemon juice
3 tbsp flour
½ cup chopped walnuts
Caramel syrup line bottom pie pan
Boil raisins until plump, let cool. Add remaining ingredients. Mix and pour into unbaked pie shell. Cover with top crust and flute edges. Bake at 350 approximately 1 ½ hours. Garnish as desired.

Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: