Grand Marnier Raisin Pie
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 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
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.
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