Prep 25 mins
Cook 45 mins
I'm a bad Southerner -- I don't like country music or raisin pie, but this one might change my mind. Recipe from "Famous Dave's Backroads and Side Streets" cookbook, which has some incredible recipes. The baking time seems a little long at that temperature, so if you make it before I do, please include that detail in your review.
- 1 pastry for double-crust pie
- 4 teaspoons cornstarch
- 1 1⁄4 cups water
- 1 cup packed light brown sugar
- 1⁄2 cup frozen tangerine juice concentrate or 1⁄2 cup frozen orange juice concentrate
- 1 1⁄2 cups golden raisins
- 1 1⁄4 cups dark raisins
- 2 tablespoons Grand Marnier
- 2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
- 1 egg, beaten
- 1 tablespoon water
- turbinado sugar or demerara sugar
- Roll half the pastry into a 12-inch cirl on a lightly floured surface. Fit into a 9-inch pie dish.
- Combine cornstarch and 1/4 cup of the water in a small bowl. Combine remaining 1 cup water, brown sugar, tangerine juice concentrate and raisins in a medium saucepan. Bring to a simmer, stirring occasionally, for a few minutes until raisins plump. Stir in cornstarch mixture. Bring to a boil, stirring, and cook until thickened.
- Remove from heat and stir in Grand Marnier, lemon juice and cinnamon. Spoon into prepare crust.
- Roll out remaining dough and fit over filling. Trim any overhang. Brush with egg beaten with cream and sprinkle with sugar.
- Bake at 425 degrees for 45 minutes.