Chocolate Raisin Walnut Pie
This was recipe was submitted by Andrea Spring of Bradenton, Fla., the first-place winner in the raisin category at the 2010 APC Crisco National Pie Championships. It will be featured in the upcoming 2010 Bakers Journal Recipe Collection.
Crisco shortening: 1½ cups
Distilled white vinegar: 1 tsp
Milk: 2 tbsp
Hot water: ½ cup
All-purpose flour: 4 cups
Salt: 2 tsp
Cornstarch: 1 tbsp
California raisins: 4 cups
Chocolate chips: 3 cups
Chopped walnuts: 3 cups
Granulated white sugar: 2 2/3 cups
Cinnamon: 1 tsp
Vanilla extract: 4 tsp
Melted butter: 1 1/3 cups
Dark corn syrup: 4 cups
In medium bowl, combine shortening, vinegar and milk. Add hot water; mix well.
In large bowl, mix together flour, salt and cornstarch. Add shortening mixture. Mix until dough forms.
Divide dough into four balls. Wrap each ball in plastic wrap. Place in refrigerator for at least one hour.
Roll out each ball to fit 10-inch pie pan. Arrange in pie pan and crimp edges. Sprinkle and spread 1 cup raisins, ¾ cup chocolate chips, and ¾ cup chopped walnuts evenly over bottom of each crust.
Preheat oven to 400 F.
In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup together until well blended. Divide and pour carefully over raisins, chips and nuts in each pie pan.
Bake at 400 F for 10 minutes. Reduce temperature to 350 F and bake until centers are set – about 30 minutes.
Note: Pie dough may be frozen for future use.
Yield: Four pies
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