• 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 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

Pastry

Unit conversion :
none

Unit conversion :
333.33 ml
64 tsp
21.33 tbsp
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
1/2 cup
125 mL
All Vegetable Shortening, chilled and cubed

Unit conversion :
125 ml
24 tsp
8 tbsp
2 - 4 tbsp
30 - 60 mL
ice cold water

Unit conversion :
none
Filling

Unit conversion :
none
1 cup
250 mL
raisins

Unit conversion :
250 ml
48 tsp
16 tbsp
1 1/4 cups
300 mL
corn syrup

Unit conversion :
312.5 ml
60 tsp
20 tbsp
1/2 cup
125 mL
light brown sugar, packed

Unit conversion :
125 ml
24 tsp
8 tbsp
3
3
lightly beaten eggs

Unit conversion :
none
1/4 cup
50 mL
butter, melted

Unit conversion :
62.5 ml
12 tsp
4 tbsp
2 tbsp
30 mL
lemon juice

Unit conversion :
30 ml
6 tsp
1 tbsp
15 mL
vanilla extract

Unit conversion :
15 ml
3 tsp
1/4 tsp
1 mL
salt

Unit conversion :
1.25 ml

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.
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.

Finished!

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