Raisin Crisscross Pie

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90 min. Prep: 50 min. Cook: 40 min.

571 calories/serving (approx.)

Ingredients

1	cup	brown sugar	packed
2	tablespoons	cornstarch
2	cups	raisins, seedless
1/2	teaspoon	orange zest	finely shredded
1/2	cup	orange juice
1/2	teaspoon	lemon zest	finely shredded
2	tablespoons	lemon juice
1 1/3	cups	water	cold
1/2	cup	walnuts	chopped

Pastry for lattice top pie
2	cups	flour, all-purpose
1	teaspoon	salt
2/3	cup	vegetable shortening
6-7	tablespoons	water	cold

Directions

In a sauce pan, combine brown sugar and corn starch.

Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water.

Cook and stir over medium heat until thick and bubbly.

Cook and stir 1 minute more.

Remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie plate with raisin mixture.

Adjust lattice crust; flute edge. Cover edge of pie with foil.

Bake at 375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt.

Cut in shortening until pieces are the size of small peas.

Sprinkle 1 tablespoon of water over part of the mixture, gently toss with a fork.

Push to side of bowl.

Repeat until all is moistened. Form dough into a ball.

Divide dough in half.

Take half, on a lightly floured surface, flatten dough with hands.

Roll dough from center to edge, forming a circle about 12 inches in diameter.

Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate.

Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to 1/2 inch beyond edge of pie.

When pie shell is full with filling, roll out other half of pie pastry.

Cut pastry into 1/2 inch wide strips.