Raisin crisscross pie- better homes and gardens

 
              Raisin Crisscross Pie - Better Homes And Gardens
 
 Recipe By     : Charlotte Heath 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes And Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Brown Sugar, Packed
    2      Tbsp.         Corn Starch
    2      Cups          Raisins
      1/2  Tsp           Orange Peel -- Finely Shredded
      1/2  Cup           Orange Juice
      1/2  Tsp           Lemon Peel -- Finely Shredded
    2      Tbsp.         Lemon Juice
    1 1/3  Cups          Cold Water
      1/2  Cup           Walnuts -- Chopped
                         -----Pastry For Lattice Top Pie-----
    2      Cups          All-Purpose Flour
    1      Tsp           Salt
      2/3  Cup           Shortening
    6      To 7 Tbsp.    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.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : My grandfather used to love raisin pie, but I could not find the
 recipe in the collection that my grandmother had given me.
 These recipes came from Better Homes and Gardens and
 Betty Crocker, and sound very similar to what I remember.