This comforting Raisin Crisscross Pie features a rich filling of plump raisins, toasted walnuts, and zesty orange and lemon peel, thickened with cornstarch for a perfect consistency. The sweet, tart filling is encased in a homemade buttery pastry, topped with an elegant crisscross lattice that browns beautifully in the oven. It’s a classic dessert that feels both nostalgic and sophisticated, perfect for holiday gatherings or weekend family dinners. The combination of dried fruit and citrus creates a complex flavor profile that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Easy to assemble with pantry staples, this pie delivers a tender crust and a lush, jammy interior that everyone will love.
Raisin Crisscross Pie – Better Homes And Gardens
Description
This comforting Raisin Crisscross Pie features a rich filling of plump raisins, toasted walnuts, and zesty orange and lemon peel, thickened with cornstarch for a perfect consistency. The sweet, tart filling is encased in a homemade buttery pastry, topped with an elegant crisscross lattice that browns beautifully in the oven. It&# 226;ÂÂs a classic dessert that feels both nostalgic and sophisticated, perfect for holiday gatherings or weekend family dinners. The combination of dried fruit and citrus creates a complex flavor profile that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Easy to assemble with pantry staples, this pie delivers a tender crust and a lush, jammy interior that everyone will love.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Make the pastry: In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas.
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Sprinkle 1 tablespoon of cold water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
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Divide dough in half. Take one half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter.
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Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie.
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In a saucepan, combine brown sugar and corn starch. Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water.
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Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more.
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Remove from heat, stir in walnuts.
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Fill pastry-lined 9-inch pie plate with raisin mixture.
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Roll out the remaining half of the pie pastry. Cut pastry into 1/2-inch wide strips.
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Weave strips on top of filling to make a lattice crust. Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute edge.
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Cover edge of pie with foil. Bake at 375ðF (191ðC) for 20 minutes.
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Remove foil and bake about 20 more minutes or until crust is golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 805.1kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 57.3mg3%
- Total Carbohydrate 163.1g55%
- Dietary Fiber 6.7g27%
- Sugars 151.4g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the crust edges begin to brown too quickly before the filling is set, cover them with a pie shield or additional foil.
For best results, keep the pastry dough and water very cold when making the crust to ensure a flaky texture.
This pie can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat slices in a 350ðF oven for 10-15 minutes to restore crispness.
You can substitute pecans for the walnuts if preferred.
