Recipe by Erin Carney, Dublin, Ohio
First place, Baked Pies (Any Fruit), 2018
Baking temperature: 350º F - 425º F
Baking time: 43 minutes
Yield: 1, 9" pan
- 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
- 5 cups flour
- 2 ½ cups Crisco
- 1 egg beaten
- ½ tsp. salt
- 2 tsp. vinegar
- Cold water
- Combine raisins, sugar, water, cinnamon and vinegar in a small sauce pan.
- Heat to boiling and boil for 1 minute.
- Remove from heat and cover with a tight-fitting lid for 5 minutes.
- Strain the raisins over a bowl to separate from the liquid.
- Whisk corn starch into the liquid.
- Return liquid to saucepan, heat to boiling and allow to cook uncovered for 4 minutes stirring often.
- Combine salt and rum with the raisins in a bowl.
- Mix in the reduced liquid and allow mixture to cool.
- Just before adding to the pie plate, mix in the chopped walnuts.
- Pour raisin mixture into the pie plate and spread evenly.
- 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.
- Make cuts into the top of the pie for venting and decoration.
- 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.
- Combine flour and salt in a large bowl; add in Crisco and combine with fingers.
- 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.
- Separate into 2-3 portions, wrap in plastic wrap and refrigerate overnight (makes enough for 2-3 pies).
- 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.
- Place the plate back into the fridge until ready to fill.