« Back to recipes

Raisin Pie Delight 


Crust - 1-9inch Double Crust

  • 2 cups flour sifted
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup Butter Crisco
  • 1/4 cup margarine
  • 1 tablespoon vinegar
  • 3 tablespoons cold water


  • 2 1/2 cups mixed California Raisins
  • 1/2 cup dried cranberries
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 2 tablespoons cornstarch
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1/2 cup  chopped walnuts
  • 1 tablespoon butter

Temperature: 375 ° F


1st Place Raisin Amateur CRUST: 1-9 inch Double Crust In a bowl, sift together flour, salt, and sugar. With pastry blender, cut in Crisco and margarine. Combine vinegar and water. Sprinkle on flour by tablespoons, stir with a fork to form a ball. Wrap in wax paper, and chill until ready to roll out. FILLING: In a sauce pan, bring orange juice to a boil. Add raisins, cover, set aside to plump raisins. Add Cranberries. Mix. Combine sugar and cornstarch, stir into raisins, return to heat, add lemon zest and lemon juice. Cook, stir until thickened. Cool. Roll out crust to fit pie pan, sprinkle on walnuts, add filling. Dot top with butter, cover with a top crust. Flute edges. Cover crust rim with foil strips to bake. 375 degrees over for 35 minutes, until browned. Cool. Serves 4-6.

« Back to recipes