Best of Show, Professional Division
16th Annual American Pie Council/Crisco National Pie Championships
By Andrea Spring, Bradenton, Fla.
Used with permission of the American Pie Council
1 cups Crisco shortening
1 teaspoon white vinegar
2 tablespoon milk
cup hot water
4 cups all-purpose flour
2 teaspoon salt
1 tablespoon cornstarch
Combine shortening, vinegar, and milk. Pour in hot water. Mix well. In separate bowl, mix flour, salt, and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap, refrigerate 1 portion, and freeze remainder for future use.
Refrigerate for at least 1 hour before rolling out.
3 large eggs
2/3 cup granulated white sugar
1 teaspoon vanilla extract
1/3 cup melted butter
1 cup dark corn syrup
cup milk chocolate chips
1 cup dark raisins
cup chopped walnuts
Mix eggs, vanilla extract, sugar, cinnamon, butter, and corn syrup until well blended. Add chocolate chips and walnuts; mix well. Set aside. Preheat oven to 400 degrees. Roll out 1 portion of pie dough. Place into 10-inch pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400 degrees.
Lower temperature to 350 degrees and bake for 30 minutes or until center of pie is just set.
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