Raisin Crisscross Pie Recipe

Name: Raisin Crisscross Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar packed; 2 tablespoons cornstarch; 2 cups raisins, seedless; 1/2 teaspoon orange zest finely shredded; 1/2 cup orange juice; 1/2 teaspoon lemon zest finely shredded; 2 tablespoons lemon juice; 113 cups water cold; 1/2 cup walnuts chopped; 2 cups flour, all-purpose; 1 teaspoon salt; ⅔ cup vegetable shortening; 6-7 tablespoons water cold

Servings: persons

1 cup brown sugar packed
2 tablespoons cornstarch
2 cups raisins, seedless
1/2 teaspoon orange zest finely shredded
1/2 cup orange juice
1/2 teaspoon lemon zest finely shredded
2 tablespoons lemon juice
113 cups water cold
1/2 cup walnuts chopped
2 cups flour, all-purpose
1 teaspoon salt
⅔ cup vegetable shortening
6-7 tablespoons water cold

1
In a sauce pan, combine brown sugar and corn starch.
2
Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water.
3
Cook and stir over medium heat until thick and bubbly.
4
Cook and stir 1 minute more.
5
Remove from heat, stir in walnuts.
6
Fill a pastry-lined 9 inch pie plate with raisin mixture.
7
Adjust lattice crust; flute edge.
8
Cover edge of pie with foil.
9
Bake at 375F (190C) for 20 minutes.
10
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.
11
Cut in shortening until pieces are the size of small peas.
12
Sprinkle 1 tablespoon of water over part of the mixture, gently toss with a fork.
13
Push to side of bowl.
14
Repeat until all is moistened.
15
Form dough into a ball.
16
Divide dough in half.
17
Take half, on a lightly floured surface, flatten dough with hands.
18
Roll dough from center to edge, forming a circle about 12 inches in diameter.
19
Wrap pastry around rolling pin.
20
Unroll onto a 9 inch pie plate.
21
Ease pastry into pie plate, being careful not to stretch pastry.
22
Trim pastry to 1/2 inch beyond edge of pie.
23
When pie shell is full with filling, roll out other half of pie pastry.
24
Cut pastry into 1/2 inch wide strips.
25
Weave strips on top of filling to make a lattice crust.
26
Press ends of strips into rim of crust.
27
Fold bottom pastry over the lattice strips, seal and flute.
28
Bake as directed in individual recipe.

568

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup brown sugar packed, 2 tablespoons cornstarch, 2 cups raisins, seedless, 1/2 teaspoon orange zest finely shredded, and more.

Yes, Raisin Crisscross Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raisin Crisscross Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions