Rum-Raisin Walnut Pie

Baking temperature: 350º F - 425º F
Baking time: 43 minutes
Yield: 1, 9" pan

Ingredients

Filling:

• 1 cups raisins
• 1 cups water
• ¼ cup, plus 2 brown sugar
• 4 apple cider vinegar
• 2 tbsp. corn starch
• ½ tsp. salt
• ½ tsp. cinnamon
• 3 tbsp. rum
• ¾ cup chopped toasted walnuts

Crust:

• 5 cups flour
• 2 ½ cups Crisco
• 1 egg beaten
• ½ tsp. salt
• 2 tsp. vinegar
• Cold water

Instructions

Filling:

1. Combine raisins, sugar, water, cinnamon and vinegar in a small sauce pan.
2. Heat to boiling and boil for 1 minute.
3. Remove from heat and cover with a tight-fitting lid for 5 minutes.
4. Strain the raisins over a bowl to separate from the liquid.
5. Whisk corn starch into the liquid.
6. Return liquid to saucepan, heat to boiling and allow to cook uncovered for 4 minutes stirring often.
7. Combine salt and rum with the raisins in a bowl.
8. Mix in the reduced liquid and allow mixture to cool.
9. Just before adding to the pie plate, mix in the chopped walnuts.
10. Pour raisin mixture into the pie plate and spread evenly.
11. Cover plate with another piece of rolled-out dough, pinch edges into a scalloped shape and brush with a mixture of egg whites and water.
12. Make cuts into the top of the pie for venting and decoration.
13. Bake in a 425 F degree oven for 20 minutes, then turn temp down to 350 F degrees, cover pie with foil, and bake for additional 23 minutes.

Crust:

1. Combine flour and salt in a large bowl; add in Crisco and combine with fingers.
2. In a measuring cup, mix beaten egg and vinegar and then add water to the 1 cup line; sprinkle over flour mixture and combine with a spoon.
3. Separate into 2-3 portions, wrap in plastic wrap and refrigerate overnight (makes enough for 2-3 pies).
4. Roll out pie dough on a floured surface; drape over buttered and chilled pie plate, pat into the plate, trim the edges and prink all over with a fork.
5. Place the plate back into the fridge until ready to fill.