America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

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RAISIN

21st Night of September

Apple Raisin Strudel Pie

California Dream Raisin and Sour Cream Pie with Surprise Maple Raisin Stuffed Crust

Fall’s In The Air Raisin Pie

Orange-Raisin-Carrot Pie

Sunshine Raisin Pie

Duel Raisins and Other Goodies Pie

California Golden Raisin Butterscotch Pie

Sour Cream Raisin Crunch

21ST NIGHT OF SEPTEMBER

John Sunvold, Orlando, FL
2010 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place California Raisin

CRUST

1½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons butter, melted

Pinch of cinnamon (optional)

FILLING

1 cup California raisins

15-ounce can of pumpkin

1 cup chunky applesauce (sweetened)

3 eggs, beaten

½ cup dark brown sugar

½ teaspoon salt

¼ cup cream or half-and-half

1½ tablespoons all-purpose flour

1 teaspoon vanilla extract

2½ teaspoons pumpkin pie spice

TOPPING

8 ounces cream cheese

½ cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

GARNISH

Chopped nuts or other nut topping (optional)

For the Crust: Preheat oven to 350°F. Mix all ingredients together and press mixture into a 9-inch deep dish pie plate. Bake for 10 minutes, or until brown. Allow to cool down to room temperature.

For the Filling: Mix pumpkin, eggs, brown sugar, salt, cream, flour, vanilla, and spice together until blended. Gently mix in the chunky applesauce, being careful not to break up the chunks of apple. Pour a third of this mixture into the piecrust and then sprinkle half of the raisins over the entire pie. Pour another third gently over the raisins, and cover with the rest of the raisins. Finally, top off pie with the rest of the pumpkin filling. Bake at 350°F for 45 to 55 minutes. Pie is done when it is set in the center. Remove from heat and cool on a cooling rack. Chill pie for least four hours.

For the Topping: Cream butter, cream cheese, and vanilla together, then add powdered sugar until blended. Spread over pie. Top with chopped walnuts or favorite nut topping, if desired.

APPLE RAISIN STRUDEL PIE

Christine Montalvo, Windsor Heights, IA
2008 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place California Raisin

CRUST

2 cups all-purpose flour

1 cup cake flour

½ teaspoon salt

1 cup butter-flavored Crisco shortening, frozen and cut into small pieces

1 large egg

1 tablespoon apple cider vinegar

⅓ cup cold water

FILLING

5 cups of thinly sliced Granny Smith, Golden Delicious, and Red Delicious apples (about 2 each)

1 cup brown sugar

¼ cup water

1 tablespoon lemon juice

1½ cups California raisins

¼ cup flour

2 tablespoons sugar

¾ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon ground cloves

1 teaspoon vanilla

3 tablespoons butter

STRUDEL TOPPING

⅛ cup butter

¼ cup sugar

¾ teaspoon vanilla

½ cup cake flour

For the Crust: Preheat oven to 425°F. In food processor, combine the flours and salt. Add the shortening pieces and pulse until dough resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into 2 disks, wrap in plastic, and chill for a least one hour or overnight. Roll out one piece of crust into a 12-inch circle. Fit into a 9-inch deep dish pie plate. Flute edges.

For the Filling: Combine apples, brown sugar, water, lemon juice, and raisins in a large pot. Cover and cook over medium heat about five minutes or until the apples are just tender. In a small bowl, mix flour, sugar, salt, cinnamon, nutmeg, and ground cloves until combined. Stir into apple mixture. Cook, stirring constantly until the syrup thickens, about 2 minutes. Remove from heat and stir in vanilla and butter. Pour into crust.

For the Strudel Topping: Knead butter and sugar by hand; add vanilla. Add cake flour a little at a time and mix by hand until crumbs are formed. Do not over mix. Sprinkle evenly over pie. Bake 40 to 45 minutes or until the crust is golden brown. Remove from oven and cool.

Apple Raisin Strudel Pie

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CALIFORNIA DREAM RAISIN AND SOUR CREAM PIE WITH SURPRISE MAPLE RAISIN STUFFED CRUST

Karen Hall, Elm Creek, NE
2008 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place California Raisin

CRUST

3 cups unbleached flour

1 cup plus 1 tablespoon butter-flavored Crisco, cold

½ teaspoon baking powder

1 egg

1 teaspoon sea salt

¼ cup plus 1 tablespoon ice-cold water

1 tablespoon sugar

1 tablespoon rice vinegar

STUFFING FOR STUFFED CRUST

1 cup California raisins

½ cup hot water

2 tablespoons water

2 teaspoons cornstarch

2 tablespoons butter

½ cup pure maple syrup

½ teaspoon cinnamon

¼ cup chopped walnuts

FILLING

1 cup California raisins

½ cup hot water

⅔ cup sugar

1 teaspoon cinnamon

2 tablespoons cornstarch

½ cup half-and-half

1 cup sour cream

3 egg yolks, beaten

1 teaspoon vanilla

2 tablespoons butter

MERINGUE

4 egg whites

3 tablespoons sugar

¼ teaspoon cream of tartar

½ teaspoon vanilla

For the crust: In a large bowl, combine flour, baking powder, salt, and sugar. With a pastry blender, cut in Crisco until mixture resembles coarse crumbs. In a small bowl, beat egg, water, and vinegar together. Add egg mixture slowly to flour mixture, tossing with a fork until mixture is moistened. Do not over mix. Divide dough and shape into 3 balls; flatten each to form a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes before using. Makes 3 single crusts. Use two disks for this recipe.

For the Stuffed Crust: Preheat oven to 425°F. To plump raisins, place raisins and ½ cup hot water in a small bowl and set aside. Combine 2 tablespoons water and the cornstarch in a small bowl. In a small saucepan, melt butter; add maple syrup, cinnamon, and cornstarch mixture. Cook over medium heat 3 to 4 minutes or until thickened. Drain raisins; stir raisins and walnuts into mixture. Cook 1 to 2 minutes longer. Set aside.

Roll out a single crust and place in a 9-inch pie dish. Trim and flute edge. Roll out second crust; cut out one 8-inch circle from pastry. Spread raisin maple filling into bottom of pie pastry. Place 8-inch pastry on top of maple raisin filling; pat together gently. Protect edge with foil. Bake for 12 to 15 minutes, or until golden.

For the Filling: To plump raisins, place raisins and hot water into a small bowl; set aside. In a medium saucepan, combine sugar, cinnamon, and cornstarch. Stir in half-and-half and sour cream; cook over medium heat 8 to 10 minutes or until mixture begins to thicken; whisk in egg yolks. Drain raisins and stir into pudding; cook until thickened. Stir in vanilla and butter. Spoon pudding into pie shell, then prepare meringue.

For the Meringue: Preheat oven to 375°F. In a large mixing bowl, beat egg whites until frothy; continue beating, adding sugar one tablespoon at a time. Add cream of tartar and vanilla, beating until stiff peaks form. Dollop meringue onto pie. Bake for 8 to 10 minutes or until golden. Keep pie refrigerated.

FALL’S IN THE AIR RAISIN PIE

Barbara Polk, Albuquerque, NM
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place California Raisin

CRUST

1½ cups all-purpose flour plus 2 tablespoons for roll out

½ teaspoon salt

⅝ cup butter-flavored Crisco

1 small egg, beaten

½ tablespoon white distilled vinegar

2 to 3 tablespoons cold water

FILLING

1 cup dark California raisins

1¾ cups Granny Smith apples, peeled and chopped

½ cup canned jellied cranberry sauce, chopped

1 cup chopped walnuts

¾ teaspoon lemon zest

¼ cup lemon juice

1 cup granulated sugar

⅛ teaspoon salt

¼ teaspoon ginger

¼ teaspoon cloves

¾ teaspoon cinnamon

GINGERSNAP STREUSEL

½ cup gingersnap cookies, finely ground

½ cup brown sugar

¼ cup butter, cold

For the Crust: Preheat oven to 400°F. Cut in Crisco, flour, and salt. In a cup mix egg, vinegar, and 2 tablespoons cold water. Sprinkle on flour and fluff in. Add more water if too dry. Form dough into a ball. Flour wide wax paper and place dough in center. Top with another piece of wax paper and roll out 3 inches larger than pie plate. Remove top wax paper and invert dough into 9-inch pie plate. Trim to ½ inch larger than pie plate, fold under and flute edges. Roll out dough trimmings and cut into fall leaves for decorations. Bake in a tin for 10 minutes. Put fall leaves on crumb top when pie is done.

For the Filling: Combine raisins, apples, cranberry sauce, walnuts, lemon zest, and lemon juice in a large bowl. In a smaller bowl mix sugar and spices together, then stir into apple mixture. Pour into crust.

For the Gingersnap Streusel: Cut butter into cookie crumbs and brown sugar. Sprinkle on filling. Bake at 400°F for 45 minutes.

Falls in the Air Raisin Pie

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ORANGE-RAISIN-CAROT PIE

Naylett LaRochelle, Miami, FL
2008 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place California Raisin

CRUST

2½ cups flour

1 tablespoon sugar

1 teaspoon salt

½ cup solid Crisco butter-flavored shortening

1 stick unsalted butter, cold

5 to 6 tablespoons ice water mixed with 1 teaspoon red wine vinegar

Egg wash

FILLING

3 large eggs

¾ cup brown sugar corn syrup or light corn syrup

¼ cup brown sugar

½ cup granulated sugar

¼ cup butter or margarine, melted

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 cup California dark raisins

1 teaspoon orange extract

1 tablespoon orange peel, grated

1 cup finely shredded carrots

¾ cup chopped walnuts

TOPPING

1 cup powdered sugar

8 ounces cream cheese, softened

1½ tablespoons fresh orange juice

1 tablespoon orange peel, grated

For the Crust: Combine dry ingredients in a large bowl. Add Crisco with a pastry blender, then add water 1 tablespoon at a time until coarse and pea-like. Refrigerate for ½ hour. Roll out crust and place in pie plate. Brush a thin layer of egg wash onto the bottom and sides of the dough.

For the Filling: Preheat oven to 375°F. In a large bowl, whisk eggs. Add the remaining ingredients and stir. Pour the carrot-raisin mixture into pie crust and bake until the center of the filling is set but quivery, about 45 to 50 minutes.

Let cool completely on a rack, about 2 to 3 hours.

For the Topping: In a medium bowl, beat powdered sugar and cream cheese until smooth and creamy; add orange juice and orange peel. Pour topping into medium-sized Ziploc bag, snip a small piece off one corner. Pipe rosettes on pie. Garnish with more orange zest/peel, if desired.

Orange-Raisin-Carrot Pie

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SUNSHINE RAISIN PIE

Janet Ropp, Edgewater, FL
2009 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place California Raisin

CRUST

30 saltine crackers

2 cups pecans, toasted

1 teaspoon sugar

Pinch of salt

1 tablespoon orange zest

1½ teaspoon cinnamon

5 tablespoons butter, melted

FILLING ONE

2 cups orange juice

1 cup jumbo red raisins

½ cup golden raisins

2 tablespoons maple syrup

1 teaspoon cinnamon extract

1 teaspoon butter extract

FILLING TWO

⅔ cup flour

¾ cup sugar

4 eggs, beaten

¼ cup light brown sugar

4 tablespoons butter, melted

1 cup white corn syrup

¼ cup maple syrup

3 teaspoons vanilla extract

2 tablespoons orange zest

½ cup dates

½ cup pecans

For the Crust: Grind crackers and pecans in food processor until finely ground. Add sugar, salt, orange zest, and cinnamon, then blend well. With food processor running, add melted butter and mix well. Lightly grease 9-inch glass pie pan. Press mixture into pan.

For Filling One: In medium saucepan, combine orange juice, raisins, maple syrup, cinnamon extract, and butter extract. Cook over low heat until raisins are plump, about 30 minutes. With slotted spoon, spoon raisins into pie crust.

For Filling Two: Preheat oven to 350°F. Combine flour and sugars. Add eggs, syrups, vanilla extract, orange zest, and melted butter, mixing well. Stir in dates. Spoon mixture over raisins in pie crust. Sprinkle on the pecans. Bake on cookie sheet for 25 minutes with edge of crust shielded. Remove shield and bake for another 20 minutes or until filling is set. Remove from oven and cool on wire rack. Garnish with candied orange peel, if desired.

DUAL RAISINS AND OTHER GOODIES PIE

Alberta F. Dunbar, San Diego, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place California Raisin

CRUST

1½ cups all-purpose flour

½ teaspoon salt

½ cup Crisco shortening

3 to 4 tablespoons ice water

FILLING

1½ cups golden raisins

1½ cups raisins

1 cup maple syrup

½ cup packed brown sugar

½ cup sugar

1 tablespoon molasses

2 tablespoons cornstarch or pie enhancer

¼ cup butter

½ teaspoon salt

6 extra-large egg yolks, slightly beaten

2 tablespoons fresh lemon juice

½ cup heavy cream

½ cup orange marmalade

¾ cup chopped toasted walnuts

TOPPING

1½ cups sour cream

½ cup sugar

½ teaspoon orange extract

1½ teaspoons finely grated orange peel

GARNISH

1½ cups heavy cream

2 tablespoons sifted powdered sugar

½ teaspoon vanilla extract

2 teaspoons finely grated orange peel

Thin slice of a fresh orange, twisted

For the Crust: Preheat oven to 450 °F. Mix flour and salt together, cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9-inch deep dish pie pan, with ½-inch overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

For the Filling: Place raisins in microwave safe bowl, cover with water. Microwave 2½ minutes on high setting. Set aside. Combine maple syrup, brown sugar, sugar, salt, molasses, and butter in a medium sauce pan. Stir lemon juice into cornstarch to dissolve, mix well with first mixture. Stir in cream and marmalade and mix well. Bring to a boil over medium heat, stirring constantly, and cook 3 minutes. Add one cup to eggs, mix well, and return to pan stirring constantly cook 2 minutes. Drain raisins well and pat dry add to pan with the nuts mix well. Cool 5 minutes. Pour into pie shell. Chill 10 minutes.

For the Topping: In a small bowl, combine topping ingredients. Pour over pie evenly. Place in a 350°F oven for 5 minutes. Chill until set about 1 hour.

For the Garnish: Combine cream, powdered sugar, and vanilla extract in a small bowl. Beat on high until stiff. Pipe a border around pie of large rosettes. Top each with the grated orange peel. Place the twisted orange slice in center of pie.

Duel Raisin and Other Goodies Pie

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CALIFORNIA GOLDEN RAISIN BUTTERSCOTCH PIE

Carol Socier, Bay City, MI

CRUST

1 cup all-purpose flour

½ cup cake flour

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon baking powder

½ cup butter-flavored Crisco

¼ cup cold water

2 teaspoons rice vinegar

1 small egg, beaten

FILLING

1½ cups California golden raisins

½ cup 7UP

1½ cups packed brown sugar

¼ cup all-purpose flour

⅛ teaspoon salt

3 egg yolks, beaten

1½ cups whole milk

2 tablespoons margarine or butter

1 teaspoon vanilla

½ cup finely chopped walnuts

1 cup miniature marshmallows

TOPPING

1 cup powdered sugar

8 ounces cream cheese, softened

1 teaspoon vanilla paste

For the Crust: Preheat oven to 425°F. In medium size bowl, combine flours, salt, sugar, and baking powder. Add shortening, cutting with a fork until coarse pieces form. In shaker, mix water, vinegar, and egg. Shake well. Add to flour mixture small amounts at a time, tossing with a fork until dough ball forms. Shape into a disk. Roll to fit a 9-inch deep dish pie pan. Flute edges, trimming excess dough. Chill for 30 minutes. Prick all over with a fork. Bake for about 12 to 14 minutes or until golden brown.

For the Filling: In small saucepan bring raisins and 7 UP to a boil. Cover and let set overnight or at least 1 hour. In non-stick saucepan, stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Fold in raisin mixture, nuts, and marshmallows. Pour into prepared crust.

For the Topping: Beat powdered sugar, cream cheese, and vanilla paste together until smooth. Place in decorating gun and using rosette tip, pipe rosettes on top of pie.

California Golden Raisin Butterscotch Pie

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SOUR CREAM RAISIN CRUNCH

Nikki Penley, Tipton, IN
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place California Raisin

CRUST

¾ cup butter-flavored Crisco

2 cups all-purpose flour

2 teaspoons sugar

5 tablespoons cold water

FILLING

1½ cups white raisins

1½ cups dark raisins

1½ cups sour cream

3 egg whites

1 teaspoon cinnamon

1 tablespoon lemon juice

2 tablespoons flour

TOPPING

1 cup flour

1 cup sugar

1 stick softened butter

For the Crust: Preheat oven to 350°F. Combine flour and sugar. Cut in Crisco until crumbly. Add water one tablespoon at a time until dough starts to come together. Ball and flatten to a disk. Refrigerate ½ hour. Roll out and place in pie dish. Blind bake for 12 to 15 minutes or until golden brown.

For the Filling: Boil raisins until plump, drain, let cool. Add remaining ingredients, mix, and pour into baked pie shell.

For the Topping: Combine ingredients and spread evenly over raisin mixture. Bake for 40 minutes.

Sour Cream Raisin Crunch