California Raisins Show ‘PIE-Triotism’ With Delicious Winning Pie Recipes
“This year, the judges tasted many tantalizing flavored pies made with California Raisins,” said
The winning recipes featured innovative flavor combinations, pairing the natural sweetness of California Raisins with ingredients such as white chocolate chips, maple chips, pineapple, walnuts, pecans and dates. Each of the winners received the coveted APC Blue Ribbon along with a California Raisin gift basket and plenty of bragging rights about their “PIE-triotic” accomplishment.
Along with this year’s winners, successful bakers across the country have discovered that California Raisins are a deliciously versatile ingredient in all types of baked goods because they serve as a low-cost natural sweetener, can be a substitute for preservatives and are fat- and cholesterol-free.
The California Raisin Marketing Board is sharing this year’s winning pie recipes, just in time to enjoy as an all-American summertime treat. Below is Lapiezo’s first place winning recipe, and for the second and third place recipes or more delicious California Raisin recipe ideas, visit www.LoveYourRaisins.com.
California Raisin and Maple Crunch Pie Recipe from Patricia Lapiezo of La Mesa, California First Place Amateur Division California Raisin Category 2009 APC Crisco(R) National Pie Championships INGREDIENTS Crust 1-1/2 cups all-purpose flour 1/4 cup powdered sugar 6 tablespoons finely chopped pecans 1 teaspoon salt 1/2 cup butter flavor all-vegetable shortening* 4 to 8 tablespoons ice water Filling 1/2 cup butter, melted 1/2 cup packed light brown sugar 1/2 cup light corn syrup 1/4 cup maple syrup 1/8 teaspoon salt 1/2 teaspoon vanilla 3 eggs, lightly beaten 4 crunchy granola bars, crushed (about 3/4 cup) 1/2 cup chopped pecans 1/4 cup maple flavored mini chips 1 cup California Raisins PROCEDURE For crust, combine flour, powdered sugar, finely chopped pecans and salt in mixing bowl; mix together well. Cut in shortening until pea-size chunks. Sprinkle with water, 1 tablespoon at a time, while tossing lightly with a fork until forms a ball. Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days. Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) to a circle 2 inches wider than the pie pan and about 1/4-inch thick. Transfer dough to pie pan by loosely rolling around rolling pin. Center rolling pin over pie pan and unroll, easing dough into pan. Trim, leaving 3/4-inch overhang. Fold edge under and flute as desired. Set aside. Preheat oven to 425 degrees F. Combine butter, brown sugar, corn syrup and maple syrup for filling in a large bowl and beat until well blended. Then, beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust. Cover crust with pieces of aluminum foil and bake at 425 degrees F for 15 minutes; reduce heat to 350 degrees F and bake for 30 to 40 minutes more or until filling is set and crust is golden. Cool and chill. Serve with sweetened whipped cream, if desired. * Note: Crisco(R) Butter Flavor All-Vegetable Shortening preferred. Serves 8
The California Raisin Marketing Board was created by a State Marketing Order in 1998 and is 100 percent grower funded. Its mission is to support and promote the increased use of
About the American Pie Council
The American Pie Council (APC) is the only organization committed to preserving America’s pie heritage and promoting America’s love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers both Personal and Commercial Memberships. Visit www.piecouncil.org for more information.
SOURCE California Raisin Marketing Board