Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/2 cup vegetable shortening

  4. 4 tablespoons butter

  5. 1 large egg

  6. 4 tablespoons ice water Filling:

  7. 5 eggs

  8. 2 tablespoons all-purpose flour

  9. 1 cup granulated sugar

  10. 3 tablespoons melted butter, cooled

  11. 3 tablespoons cider vinegar

  12. 1 teaspoon vanilla extract

  13. 1/2 cup raisins

  14. 1/2 teaspoon ground cinnamon

  15. 1/2 teaspoon ground nutmeg

  16. 1 cup sour cream Lightly sweetened whipped cream (optional garnish)

Instructions Jump to Ingredients ↑

  1. Sift flour and salt together into a large mixing bowl. Rub shortening and butter into flour mixture with your fingers until dough resembles coarse cornmeal. Add egg, then 4 tablespoons ice water, 1 tablespoon at a time, and mix until dough holds together. Cover with plastic wrap and refrigerate 1 hour. For the filling, beat eggs with a whisk in a large mixing bowl. Add flour, sugar, butter, vinegar, vanilla, raisins, cinnamon, nutmeg and sour cream. Stir just until mixed. Preheat oven to 300 °F (150 °C). Roll out dough into a 12-inch round on a floured work surface. Ease dough into a 9-inch pie pan and crimp edges. Add filling and bake until top is golden, about 1 hour. There will be tiny bubbles on the surface, but filling should not wiggle when pan is shaken. Serve warm, or refrigerate and serve cold. Top with whipped cream if desired.


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