Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 3/4 teaspoon salt

  3. 3/4 cup butter-flavored shortening

  4. 1/4 cup cold water FILLING:

  5. 1-1/2 cups water

  6. 1 cup raisins

  7. 3/4 cup sugar

  8. 3 tablespoons cornstarch

  9. 1/4 teaspoon salt

  10. 1-1/2 cups heavy whipping cream

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate. In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350° for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.


Send feedback