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www.RecipeFaire.com Presents:
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Lattice Top Raisin Pie
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by:
Phyllis Pope
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Lattice Top Raisin Pie Recipe uses interesting preparation steps to create this delicious pie using seedless raisins, grated orange and lemon rind, brown sugar, cinnamon, orange and lemon juice, brandy and butter resulting in a delicious raisin pie.
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INGREDIENTS
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1 9-inch double-crust Flaky
Pastry or Egg Pastry (search recipes)
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1 3/4 cups water
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2 cups seedless raisins
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1/2 teaspoon finely grated
lemon rind
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1 teaspoon finely grated
orange rind
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1/2 cup light brown sugar
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2 tablespoons flour
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1/8 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 cup orange juice
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2 tablespoons lemon juice
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1 tablespoon unsalted butter
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2 teaspoons brandy or Cognac (optional)
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1 cup chopped pecans or walnuts, lightly toasted
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2 tablespoons milk (optional)
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2 tablespoons granulated sugar (optional)
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DIRECTIONS
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1:
Preheat oven to 400°F. Roll out pastry for bottom crust and line a 9-inch pie plate. Roll out remaining pastry to form lattice top. In a saucepan combine water, raisins, and lemon and orange rind. Bring to a boil; boil 5 minutes. Stir in brown sugar. Remove from heat.
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2:
In a small bowl combine flour, salt, cinnamon, and orange juice; stir until flour dissolves. Add to saucepan with raisins; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in lemon juice, butter, brandy (if used), and
pecans. Cool to room temperature.
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3:
Fill pie shell. Moisten edges of bottom crust; attach lattice top; seal and finish edges. Brush with milk and sprinkle with the 2 tablespoons granulated sugar, if desired. Bake until crust is golden brown (35 to 40 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning.
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4:
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