• Preparation Time 30 minutes plus refrigeration
  • Baking Time 40 minutes
  • Makes 10 servings
  • Freezing Not Recommended

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Ingredients

  • Pastry
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup Crisco® All Vegetable Shortening, chilled and cubed
  • 2 - 4 tbsp ice cold water
  • Filling
  • 1 cup raisins
  • 1 1/4 cups corn syrup
  • 1/2 cup light brown sugar, packed
  • 3 lightly beaten eggs
  • 1/4 cup butter, melted
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

Serving Size: 10 servings

Directions

Serving Size: 10 servings

  • Preheat oven to 425°F (220°C).
  • Pastry: blend, in a large bowl, flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over flour. Using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.
  • Roll, on floured surface using floured rolling pin, dough into a circle measuring 11” (27.5 cm). Loosely roll dough around rolling pin, and then unroll easing dough onto 9” (23 cm) pie plate. Crimp edges.
  • Filling: Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla and salt in medium mixing bowl. Pour into shell.
  • Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350°F (180°C) and bake 20 to 25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.

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