California Raisins. The way pie was intended.

California Raisins.
The way pie was intended.
™
California Raisin and Maple Crunch Pie - recipe on back cover
California Nuggets of Golden Raisin Pie
INGREDIENTS
Crust
1-1/2 cups unbleached all-purpose flour
1/2 cup cream cheese, chilled and cut in small pieces
1/2 cup butter, chilled and cut into bits
4 to 5 tablespoons water
Filling
1-1/2 tablespoons cornstarch
1/4 cup sugar
1 small can (8 ounces) crushed pineapple packed in juice
3 eggs, beaten
1 teaspoon vanilla
1/4 cup butter, melted
1 cup white chocolate chips
1 cup coarsely chopped walnuts
1 cup California golden raisins
Topping
2 packages (8 ounces each) pineapple-flavor cream cheese spread*
1 cup powdered sugar, sifted
1 tablespoon pineapple juice
1/2 cup California golden raisins
1/4 cup coarsely chopped walnuts; for garnish.
PROCEDURE
Crust
Preheat oven to 350˚F. Measure flour into a medium bowl. With fork or pastry blender,
cut in cream cheese and butter until mixture resembles coarse crumbs. Sprinkle with
water, 1 tablespoon at a time, and toss gently with a fork until mixture comes together
and forms into a ball.
Place dough between two sheets of wax paper and roll out into a 12-inch circle.
Transfer dough to 9-inch pie plate. Trim to 3/4-inch overhang, flute edges, and prick
bottom all over with a fork. Bake at 350˚F for 15 minutes or until golden brown.
Filling
Mix cornstarch and sugar together in a small saucepan. Stir in pineapple and juice.
Heat and stir over low heat till thick. Add spoonfuls of hot mixture to beaten egg until
warm; return all to saucepan and heat through. Then, stir in vanilla and butter until
butter is melted. Remove from heat. Finally, gently stir in chips, walnuts and raisins;
spoon into baked crust and spread evenly. Chill.
Topping
Blend cream cheese spread, powdered sugar, and pineapple juice. Gently fold in
raisins and spread on cooled pie. Sprinkle with chopped walnuts. Chill and serve
cold.
Note: If pineapple-flavor cream cheese spread is not available, drain one 8-ounce can
crushed pineapple, very thoroughly, and combine with 16 ounces softened cream
cheese.
Serves 8
Raisin and Apple Strudel Pie
INGREDIENTS
Crust
1 1/4 cups all-purpose flour
1 tablespoon powdered milk
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
4-5 tablespoons water
Strudel Topping
1/4 cup sugar
1/2 cup cake flour
2 tablespoons butter
3/4 teaspoon vanilla
Filling
5 cups thinly sliced, unpeeled apples (4-6)*
1 cup brown sugar
1/4 cup water
1 tablespoon lemon juice
1-1/2 cups California raisins
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
3 tablespoons butter
PROCEDURE
Crust
In medium bowl, stir together flour, powdered milk, sugar and salt. Add oil and water
to flour mixture. Stir lightly with a fork and shape into a ball. Place between 2 sheets
of wax paper and roll out to fit 9-inch pie pan. Press dough firmly onto bottom and
up sides of pan. Flute edges and set aside.
Strudel Topping
In small bowl, combine sugar and cake flour; mix together well and knead in butter
until crumbly. Sprinkle vanilla over all and toss gently with a fork to combine. Do not
over mix. Set aside.
Filling
Combine apples, brown sugar, water, lemon juice and raisins in large saucepan.
Cover and cook over medium heat about 5 minutes or until apples are just tender.
In a small bowl, mix flour, sugar, salt, cinnamon, nutmeg and cloves until well combined.
Add to apple mixture and cook, stirring constantly until syrup thickens, about 2
minutes. Remove from heat and stir in vanilla and butter until butter is melted.
To Assemble
Preheat oven to 425°F. Spoon filing into prepared crust. Sprinkle Topping evenly over
pie. Bake 15 minutes at 425°F; reduce heat to 350°F and bake 30 minutes more or
until the crust is golden brown. Remove from oven and cool.
Note:
For best results, use a combination of Granny Smith, Golden Delicious and Red
Delicious apples.
Chocolate Raisin Walnut Pie
INGREDIENTS
Crust
1/4 teaspoon distilled white vinegar
2 tablespoons ice water
1 cup unbleached all-purpose flour
1-1/2 teaspoons powdered milk
1/2 teaspoon salt
3/4 teaspoon cornstarch
1/4 cup plus 2 tablespoons unsalted butter, chilled and cut into bits
Additional ice water, as needed
Filling
3 eggs
1 teaspoon vanilla extract
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1/3 cup melted butter
1 cup dark corn syrup
3/4 cup milk chocolate chips
3/4 cup chopped walnuts
1 cup California raisins
PROCEDURE
Crust
In small bowl, mix vinegar and ice water together well. Measure flour, powdered
milk, salt and cornstarch into bowl of food processor; pulse to mix together well.
Sprinkle chilled bits of butter over flour mixture and pulse together just until mixture
resembles coarse crumbs. Turn into medium mixing bowl, and sprinkle ice watervinegar mixture over, 1 tablespoon at a time, tossing gently with a fork, adding more
ice water as needed, until mixture comes together. Shape into ball; wrap in plastic
wrap and chill for at least 1 hour.
Filling
Meanwhile, beat eggs, vanilla extract, sugar, cinnamon, melted butter and corn
syrup together until well blended. Stir in chocolate chips and walnuts by hand until
combined; set aside.
Preheat oven to 400˚F. Roll out dough. Arrange in 9-inch pie pan; flute edges. Sprinkle
raisins evenly over bottom of shell. Stir and pour Filling over raisins. Cover edges with
foil. Bake for 10 minutes at 400˚F. Reduce heat to 350˚F and continue baking for 30
to 40 more minutes, removing foil for last 10 minutes, until center of pie is just set.
Remove from oven and cool. Serve at room temperature.
Serves 8
California Raisin and Sour Cream Dream Pie
INGREDIENTS
Crust
3 tablespoons sour cream
1 tablespoon ice water
1/2 teaspoon sugar
3/8 teaspoon salt
1 cup plus 2 tablespoons unbleached
all-purpose flour
2 tablespoons cake flour
1/3 cup chilled butter, cut into bits
1/3 cup Spectrum Organic Shortening,
chilled and cut into bits
Raisin Maple Filling
1 cup California raisins
1 cup hot water
2 teaspoons cornstarch
2 tablespoons cold water
2 tablespoons butter
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
Sour Cream Raisin Filling
1 cup California raisins
1 cup hot water
1/3 cup sugar
1 teaspoon cinnamon extract (optional)
2 tablespoons cornstarch
1/2 cup half-and-half
1/2 cup sour cream
3 egg yolks, beaten
1 teaspoon vanilla
2 tablespoons butter
Meringue
4 egg whites, at room temperature
3 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
PROCEDURE
Crust
Combine sour cream, water, sugar and salt in small bowl. In large bowl, combine both
flours. Cut in butter and shortening until mixture resembles coarse crumbs. Add sour
cream mix and stir just until dough forms. Shape into ball and flatten into a disk; wrap in
plastic. Refrigerate for 1 hour.
Raisin Maple Filling
Combine raisins and hot water in a small bowl; set aside to plump. Measure cornstarch
into a small bowl and mix together with 2 tablespoons cold water. Melt butter in a small
saucepan; stir in maple syrup, cinnamon, and cornstarch mixture. Cook over medium
heat 3 to 4 minutes until thickened. Drain raisins and stir into hot mixture along with
walnuts; cook for 1 to 2 minutes more; set aside.
Preheat oven to 425°F. Roll out large ball of dough between two sheets of wax paper to
make a 12-inch round. Fit into a 9-inch deep-dish pie plate. Flute edges and trim excess.
Roll out second ball of dough and cut an 8-inch round. Spread Raisin Maple Filling into
bottom of pastry-lined pan. Arrange 8-inch pastry round on top; gently pat together.
Protect fluted edge with foil and bake at 425°F for 12 to 15 minutes or until golden brown.
Set aside.
Sour Cream Raisin Filling
Combine raisins and hot water in a small bowl; set aside to plump. In a medium saucepan,
combine sugar, cinnamon extract and cornstarch. Stir in half-and-half; cook over medium
heat for 5 to 6 minutes until thickened. Remove from heat and stir in sour cream. Gradually
stir a small amount of hot mixture into egg yolks. Then, combine with remaining mixture in
saucepan; heat through over low heat. Stir in vanilla and butter until butter is melted. Drain
raisins and stir into filling. Remove from heat. Spoon filling into baked stuffed crust; set aside.
Meringue
In a large bowl, beat egg whites until frothy. While beating constantly, gradually add sugar,
one tablespoon at a time. Sprinkle in cream of tartar and add vanilla, continue beating
until stiff peaks form. Spoon meringue onto hot pie filling. Bake at 375°F for 8 to 10 minutes
or until golden brown. Cool and store in refrigerator.
Serves 8
New Orleans Sweet Potato-Raisin Pie
INGREDIENTS
Gingersnap Crust
1 1/4 cups gingersnap crumbs (about 22 gingersnaps)
1/3 cup butter, melted
Filling
1 can (15 ounces) sweet potato purée*
1/2 cup organic sugar
3 eggs, beaten
6 tablespoons (3/4 stick) butter, softened
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup California raisins
PROCEDURE
Gingersnap Crust*
Preheat oven to 375°F. In food processor with steel blade, process gingersnaps,
in several small batches, to make 1-1/4 cups crumbs. Return measured crumbs to
processor and thoroughly combine gingersnap crumbs with butter. Turn crumb
mixture into a 9-inch pie plate and press, firmly and evenly, onto bottom and up
sides of pan. Bake at 375°F for 5 minutes, and remove; set aside.
Filling
Reduce oven to 350°F. Then, to prepare Filling, turn purée into large bowl. Add sugar,
eggs, butter, salt, seasonings and vanilla; beat until well mixed. Fold in raisins. Pour
mixture into prepared pie shell and bake at 350°F for 45 minutes or until set.
Serve warm, topped with whipped cream or butter pecan ice cream.
Notes:
If canned sweet potato purée is unavailable, drain and purée one 15-ounce can sweet
potato chunks in food processor or peel and cut 1 pound sweet potatoes (about 4
medium) into 1-inch cubes. Combine with 4 cups of water in 4-quart saucepan. Cover
and cook over medium heat for 20 minutes or until very soft; drain. Turn into blender
or food processor and process until smooth. Use about 2 cups for filling.
For lighter crust featured in photo, combine 2 cups unbleached all-purpose flour with
1 teaspoon sea salt, and 3 tablespoons organic sugar in bowl of food processor with
steel blade and process 10 seconds to combine. Scatter 2/3 cup chilled Spectrum
Organic Shortening, cut into small pieces, evenly over flour mixture and process
about 15 seconds, stopping once to scrape sides of bowl, until mixture resembles
fine crumbs. With processor running, slowly pour 7 to 8 tablespoons cold water into
feed tube and process about 30 seconds or until forms a ball. Remove and shape
into a thick disk about 5 inches in diameter. Wrap in wax paper or plastic wrap and
chill at least 30 minutes.
Unwrap and turn dough onto lightly floured work surface. Let stand a few minutes and
roll into a 12-inch circle. Transfer to 9-inch pie pan and trim to allow 3/4-inch overhang.
Flute edges as desired, and add prepared Filling. Bake as directed above.
Serves 8
California Raisin and Maple Crunch Pie
INGREDIENTS
Crust
1/2 tablespoon milk
2 tablespoons ice water
1/4 teaspoon distilled white vinegar
1 cup whole wheat pastry flour
1/2 teaspoon salt
3/4 teaspoon cornstarch
6 tablespoons unsalted butter,
chilled and cut into bits
Filling
1/2 cup butter, melted
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1/4 cup maple syrup
1/8 teaspoon salt
1/2 teaspoon vanilla
3 eggs, lightly beaten
4 crunchy granola bars, crushed
(about 3/4 cup)
1/2 cup chopped pecans
1/4 cup maple or butterscotch
flavored mini chips
1 cup California raisins
PROCEDURE
Crust
In small bowl, combine milk, ice water, and vinegar; mix well and set aside. In another
bowl, mix together flour, salt and cornstarch. With fork or pastry blender, cut butter
into flour mixture until mixture resembles coarse crumbs. Sprinkle liquid mixture over,
1 tablespoon at a time, and toss gently with a fork. If needed, add 1 tablespoon of
water at a time until ball is formed. Flatten into a disc; cover with plastic wrap and chill
for 30 minutes or up to 2 days.
Unwrap and turn dough onto lightly floured work surface. Roll dough from center
outward with steady pressure to a circle 2 inches wider than 9-inch deep dish pie
pan and about 1/4-inch thick. Transfer dough to pie pan by loosely rolling around
rolling pin. Center rolling pin over pie pan and unroll, easing dough into pan. Trim,
leaving 3/4-inch overhang. Fold edge under and flute as desired. Set aside.
Filling
Preheat oven to 425°F. Combine butter, brown sugar, corn syrup and maple syrup
in a large bowl and beat until well blended. Then, beat in salt, vanilla and eggs. Stir
in crushed granola bars, pecans, maple chips and raisins by hand and turn into
prepared crust. Cover edges with pieces of aluminum foil and bake at 425°F for 15
minutes; reduce heat to 350°F and bake for 30 to 40 minutes more or until filling is
set and crust is golden. Cool and chill. Serve with sweetened whipped cream, if
desired.
Serves 8
California Raisin Marketing Board
2445 Capitol Street, Suite 200
Fresno, CA 93721
Ph. (559) 248-0287
Fax (559) 224-7016
For more recipes, go to
LoveYourRaisins.com