Grand Marnier Raisin Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 pastry for double-crust pie
- 19.71 ml cornstarch
- 295.73 ml water
- 236.59 ml packed light brown sugar
- 118.29 ml frozen tangerine juice concentrate or 118.29 ml frozen orange juice concentrate
- 354.88 ml golden raisins
- 295.73 ml dark raisins
- 29.58 ml Grand Marnier
- 29.58 ml fresh lemon juice
- 4.92 ml cinnamon
- 1 egg, beaten
- 14.79 ml water
- turbinado sugar or demerara sugar
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.