Raisin Crisscross Pie

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
A warm, spiced raisin filling with citrus notes baked beneath a beautiful woven lattice crust
Raisin Crisscross Pie - Better Homes & Gard recipe image
Raisin Crisscross Pie - Better Homes & Gard recipe image
Print Recipe

Raisin Crisscross Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 593.5

Description

This classic raisin pie offers a comforting blend of sweet, tart, and nutty flavors that feel right at home on any dessert table. The filling is rich with plump raisins, bright orange and lemon zest, and toasted walnuts, creating a complex texture that is both tender and chewy. Encased in a flaky, buttery crust with an elegant crisscross lattice top, it is the perfect showcase for simple, high-quality ingredients. Ideal for holiday gatherings, Sunday suppers, or cozy autumn afternoons, this pie delivers nostalgia in every slice.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. Make the crust: In a large mixing bowl, whisk together flour and salt.
  3. Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of fat.
  4. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Push to the side of the bowl and repeat with remaining water until just moistened.
  5. Gently form the dough into a ball without overworking it. Divide in half.
  6. Flatten one half into a disc, wrap in plastic, and refrigerate for 15 minutes.
  7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  8. Carefully transfer the dough to a 9-inch pie plate, easing it in without stretching. Trim edges to extend 1/2 inch beyond the rim.
  9. Make the filling: In a saucepan, whisk together brown sugar and cornstarch.
  10. Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water.
  11. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
  12. Continue cooking and stirring for 1 minute more, then remove from heat.
  13. Stir in chopped walnuts. Let the filling cool slightly to thicken.
  14. Pour the raisin mixture into the prepared pie shell.
  15. Roll out the second dough half on a floured surface. Cut into 1/2-inch wide strips.
  16. Weave the strips on top of the filling to create a lattice pattern.
  17. Press the ends of the lattice strips into the rim of the crust. Fold the bottom pastry edge over the lattice strips to seal and flute the edge.
  18. Cover the pie edges with a strip of aluminum foil to prevent burning.
  19. Bake for 20 minutes.
  20. Remove the foil and bake for another 20 minutes, or until the crust is golden brown and the filling is bubbly.
  21. Cool on a wire rack before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 593.5kcal
% Daily Value *
Total Fat 23.5g37%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 180.0mg8%
Total Carbohydrate 88.0g30%
Dietary Fiber 4.6g19%
Sugars 65.0g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raisin pie, lattice crust, citrus dessert, walnut filling, homemade pie, baking recipe, orange zest, lemon peel, cornstarch thickener, holiday dessert, fall baking, comfort food, pie crust, fruit pie, vegetarian, crowd pleaser, traditional recipe, dessert ideas, easy pie, nutty flavor
Recipe Card powered by WP Delicious