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Source: The Love Of Baking (Robin Hood)
Prep Time: 30 min + refrigeration
Bake Time: 40 min
Makes: 10 servings
Freezes: Not Recommended
Ingredients:
Pastry:
1 1/3 cups Robin Hood all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening, chilled and cubed
2-4 tbsp. ice cold water
Filling:
1 cup raisins
1 1/4 cup Crown/Beehive corn syrup
1/2 cup light brown sugar, packed
3 eggs, lightly beaten
1/4 cup butter, melted
2 tbsp. lemon juice
1 tbsp. vanilla extract
1/4 tsp. salt
Method:
Pastry:
In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp. water over flour. Using a fork mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a 1/2" thick disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425F.
On a floured surface using floured rolling pin, roll dough into a circle measuring 11". Loosely roll dough around rolling pin, then unroll easing dough onto 9" pie plate. Crimp edges.
Filling:
Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla, and salt. Pour into shell. Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350F and bake for 20 to 25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.
*Tip: Add a dollop of whipped cream on top, for the perfect touch.
Prep Time: 30 min + refrigeration
Bake Time: 40 min
Makes: 10 servings
Freezes: Not Recommended
Ingredients:
Pastry:
1 1/3 cups Robin Hood all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening, chilled and cubed
2-4 tbsp. ice cold water
Filling:
1 cup raisins
1 1/4 cup Crown/Beehive corn syrup
1/2 cup light brown sugar, packed
3 eggs, lightly beaten
1/4 cup butter, melted
2 tbsp. lemon juice
1 tbsp. vanilla extract
1/4 tsp. salt
Method:
Pastry:
In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp. water over flour. Using a fork mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a 1/2" thick disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425F.
On a floured surface using floured rolling pin, roll dough into a circle measuring 11". Loosely roll dough around rolling pin, then unroll easing dough onto 9" pie plate. Crimp edges.
Filling:
Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla, and salt. Pour into shell. Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350F and bake for 20 to 25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.
*Tip: Add a dollop of whipped cream on top, for the perfect touch.
