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How To make Raisin Crisscross Pie Better Homes and Gardens
1 Cup Brown Sugar, Packed
2 Tbsp. Corn Starch
2 Cups Raisins
1/2 Tsp Orange Peel
Finely Shredded
1/2 Cup Orange Juice
1/2 Tsp Lemon Peel :
Finely Shredded
2 Tbsp. Lemon Juice
1 1/3 Cups Cold Water
1/2 Cup Walnuts Chopped
:
Pastry For Lattice Top Pie----- 2 Cups All-Purpose Flour
1 Tsp Salt
2/3 Cup Shortening
6 To 7 Tbsp. Cold Water
In a sauce pan, combine brown sugar and corn starch. Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden
Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch wide strips. Weave strips on top of filling to make a lattice crust. Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute. Bake as directed in individual recipe.
How To make Raisin Crisscross Pie Better Homes and Gardens's Videos
Weird Vintage Pie Recipe from 1935 - Pieathalon 2020 - Cocktail Included!
It's time for Pieathalon 2020! My assignment was Chocolate Mint Prune Pie - a 1935 recipe that tastes a lot better than it sounds. Of course I had to make a cocktail to match!
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Dinner Is Served 1972
dinnerisserved1972.com
Culinary Adventures with Camilla
Dr Bobb's Kitschen
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Book of Cookrye
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Silver Screen Suppers
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A Day in the LIfe on the Farm
adayinthelifeonthefarm.blogspot.com
Vintage Recipe Cards
vintagerecipecards.com
Retro Food for Modern Times
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The Nostalgic Cook
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Grannie Pantries
Book Club Cookbook
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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Cherry Pie Cookies - Home & Family
Emily Hutchinson, founder of The Hutch Oven, combines our love of cherry pies and our love of cookies in her Lattice Cherry Pie Cookie recipe. Emily is excited to share this recipe in celebration of her new book, Creative Cookie Decorating. Ironically, the key to this cookie and pie fusion is a cupcake tin. Emily also has a new show, Christmas Cookie Matchup Magic premiering Wednesday, November 13th, on Hallmark Drama.
Get more Home & Family Recipes here:
Pure Gold - Cooking with Cindy - Rhubarb Pie and Peaches & Cream Pie
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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