Cherry-Raisin Pie

Tart red cherries are combined with raisins & walnuts, and flavored with lemon peel and cinnamon in this tapioca-thickened two-crust pie.

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Ingredients:

• --Crust--
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 2 Tablespoons sugar
• 1 teaspoon cinnamon
• 3/4 cup butter-flavored shortening
• 6 Tablespoons cold water
• --Filling--
• 2 1/2 cups pitted tart cherries
• 1 1/2 cups raisins
• 1/4 cup orange juice
• 1 cup sugar
• 2 Tablespoons cornstarch
• 2 Tablespoons Minute tapioca
• 1 teaspoon cinnamon
• 3/4 teaspoon lemon zest
• 1 cup chopped walnuts
• -----
• 2 Tablespoons milk or half-and-half (for top of pie)
• 2 Tablespoons sugar (for top of pie)

Method

--Directions-- Preheat oven to 375 degrees. Mix together the cherries, raisins and orange juice, and let sit while making crust so that flavors will blend. Make Crust: In a medium bowl, combine flour, salt, 2 tablespoons sugar and 1 teaspoon cinnamon. Cut in Crisco shortening. Sprinkle with cold water. Gather half of mixture into a ball, then roll out on a floured cloth into a 12" circle. Place circle of pastry into a 9-inch pie tin. Roll out remaining dough, and make cut-outs with a small cookie cutter. (I used leaf shapes, but you can use a christmas tree, circle, etc, if you prefer.) Make Filling: Stir together 1 cup sugar, cornstarch, tapioca, 1 teaspoon cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well-distributed. Stir in walnuts. Transfer to prepared pie pan. Dip leaf-shaped crust cutouts into milk, and shake lightly to remove excess liquid. Place over cherry filling in a random pattern. Sprinkle with remaining sugar. Bake about 50 minutes, or until crust is golden and juices are bubbling and clear. Cool before cutting.

Notes: I won a cooking contest at my state fair for this recipe ... they loved it!

Number of servings: 8

Submitted By: wzj8xw
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