Double-Crust Creamy Raisin Pie Recipe

Double-Crust Creamy Raisin Pie Recipe

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup butter flavored shortening
  • 1/4 cup cold water
  • FILLING:
  • 1 1/2 cups water
  • 1 cup raisins
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate.
  2. In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell.
  3. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350 degrees F for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator.