Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate
• 1/4 cup plus 2 tablespoons shortening
• 1/4 teaspoon distilled white vinegar
• 1 1/2 teaspoons milk
• 2 tablespoons hot water
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon cornstarch 1 cup
• California raisins
• 3/4 cup milk chocolate chips
• 3/4 cup chopped walnuts 3 eggs
• 2/3 cup granulated white sugar
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup melted butter
• 1 cup dark corn syrup
|
|
In small bowl, combine shortening, vinegar and milk.
Add hot water; mix well. In medium bowl, mix together flour, salt and cornstarch.
Add shortening mixture. Mix until dough forms. Wrap dough in plastic wrap and let stand in refrigerator for at least 1 hour.
Then, roll out dough to fit 10-inch pie pan.
Arrange in pie pan and crimp edges.
Sprinkle and spread raisins, chocolate chips, and chopped walnuts evenly over bottom.
Preheat oven to 400˚F. In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup until well blended.
Carefully pour over raisins in pie crust.
Bake at 400˚F for 10 minutes.
Reduce temperature to 350˚F and bake until center of pie is set; about 30 minutes.
Note: Crisco® All-Vegetable Shortening preferred. |
