Raisin crisscross pie - better homes and gard

Yield: 8 Servings

Measure Ingredient
1 cup Brown Sugar, Packed
2 tablespoons Corn Starch
2 cups Raisins
½ teaspoon Orange Peel -- Finely
\N \N Shredded
½ cup Orange Juice
½ teaspoon Lemon Peel -- Finely
\N \N Shredded
2 tablespoons Lemon Juice
1⅓ cup Cold Water
½ cup Walnuts -- Chopped
\N \N Pastry For Lattice Top
\N \N Pie-----
2 cups All-Purpose Flour
1 teaspoon Salt
⅔ cup Shortening
6 tablespoons To 7 Tb Cold Water

In a sauce pan, combine brown sugar and corn starch. Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more.

remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt.

Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of 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.

Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. 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 ½ inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into ½ inch wide strips. 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. Bake as directed in individual recipe.

Recipe By : Charlotte Heath <dtcheat@gatekeeper. ddp. state. me. us> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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