Chocolate Raisin Walnut Pie

Bakers Journal
July 19, 2010
Written by Bakers Journal
July 19, 2010 – 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.
July 19, 2010 – 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.

Ingredients:

 

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

12 eggs

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


Method:

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

Serves: 32







More in this category:  |  Blueberry Kuchen »

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