Chocolate Raisin Walnut Pie

Posted: Wednesday, May 26, 2010

Best of Show, Professional Division

Andrea Spring's Chocolate Walnut Raisin Pie was chosen as Best of Show in the professional division of the 2010 National Pie Championship. Best of Show winners in the professional and amateur divisions were awarded $5,000, a new Sears Kenmore Range, and a Crisco gift basket.

16th Annual American Pie Council/Crisco National Pie Championships

By Andrea Spring, Bradenton, Fla.

Used with permission of the American Pie Council

Pie

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.

Filling

3 large eggs

2/3 cup granulated white sugar

teaspoon cinnamon

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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