Raisin Pie

INGREDIENTS

Crust

315g all purpose flour

1 teaspoon table salt

30g white sugar

180g butter, cold

120g vegetable shortening, cold

55g Vodkow Vodka

60g water

Filling

400g Thompson raisins

360g water

60g brown sugar

80g Fulton’s (with) Hummingbird Chocolate Infused Maple Syrup

2 tablespoons corn starch

½ teaspoon cinnamon

¼ teaspoon table salt

1 tablespoon white vinegar

15g butter

Whipped Cream

120g whipping cream (35%)

2 tablespoons Fulton’s Cinnamon or Vanilla Infused Maple Syrup

1/8 teaspoon cream of tartar (optional)

INSTRUCTIONS

Crust

Prepare two sheets of plastic wrap and set aside.

Mix flour, salt, sugar, butter and shortening until crumbly.

Add vodka and water.  Mix gently until combined

Separate into two balls.  Wrap in plastic wrap and refrigerate for at least an hour.

Filling

To a medium (4 quart) pot, add raisins and water.  Bring to a boil and boil for 5 minutes. 

In a small bowl, mix brown sugar, maple syrup, corn starch, cinnamon and salt.

Pour into the raisins and simmer.  Continue to simmer and stir until thick, about 10 minutes.

Remove from heat, stir in butter and vinegar until melted. 

Pie

Preheat oven to 375F.

Roll one package of dough to fit the pie pan, trimming as needed.    Place the bottom crust into the pie plate.

Add the raising filling.

Roll the other package of dough to fit the pan and cover the raising filling.   Seal the edges (pinch together top and bottom crust) and trim as needed.

Brush the top of the pie with an egg wash (1 egg + 1 tablespoon of water, mixed really well together).

Bake for 60 minutes or until nicely browned and cooked through.

Whipped Cream

In a large bowl, whisk ingredients with a mixer until stiff peaks form. Refrigerate until ready to serve with the pie.