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1 c Brown Sugar, Packed
2 tb Corn Starch
2 c Raisins
1/2 ts Orange Peel — Finely
Shredded
1/2 c Orange Juice
1/2 ts Lemon Peel — Finely
Shredded
2 tb Lemon Juice
1 1/3 c Cold Water
1/2 c Walnuts — Chopped
Pastry For Lattice Top
Pie—–
2 c All-Purpose Flour
1 ts Salt
2/3 c Shortening
6 tb To 7 Tb Cold Water
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. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over the
lattice strips, seal and flute. Bake as directed in individual
recipe.
Yields
8 Servings
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