Help keep our site free to readers.

Please click on at least one of our advertisers each time you visit.

 We thank you for your help.
 

Ryan
Funeral
Home
 Serving Central Virginia  Families Since 1964

Current Visitations and Services
 

Mick Carrier
Computer 
and
Internet Services When you absolutely want to speak to a real, live person about your personal computer
 


Let's Grow Greene
 

cooking good in greene

California Nuggets of Gold Raisin Pie

By: Carol Socier, MI
Second Place Amateur Division California Raisin Category at the 2009 APC CriscoŽ National Pie Championships 

Source: California Raisin Marketing Board

California Nuggets of Gold Raisin Pie

Serves 8
Ingredients:  

Crust
1-1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold butter flavor all-vegetable shortening
1/4 cup cold unsalted butter
1 egg yolk
3 or 4 tablespoons cold milk

Filling
1-1/2 tablespoons cornstarch
1/4 cup sugar
1 small can (8 ounces) crushed pineapple packed in juice
3 eggs, beaten
1 teaspoon vanilla
1/4 cup butter, melted
1 cup white chocolate chips
1 cup coarsely chopped walnuts
1 cup California golden raisins

Topping
2 packages (8 ounces each) pineapple-flavor cream cheese spread*
1 cup powdered sugar, sifted
1 tablespoon pineapple juice
1/2 cup California golden raisins
1/4 cup coarsely chopped walnuts; for garnish.
 
Directions: 

Crust
In medium bowl, combine flour, sugar and salt. Add cold shortening and butter and cut in with fork or pastry blender until mixture resembles coarse crumbs. Beat egg yolk and cold milk together and add to flour mixture, a little at a time, tossing with a fork until dough holds together. Shape into a flat round and chill 30 minutes or overnight. Roll out between two sheets of wax paper to fit a 9-inch deep-dish pie pan. Arrange in pan; flute edges, trimming excess dough and chill 30 minutes. Prick all over with fork or line with foil and add pie weights. Bake at 450oF for 8 minutes.

Filling
Mix cornstarch and sugar together in a small saucepan. Stir in pineapple and juice. Heat and stir over low heat until thick. Add spoonfuls of hot mixture to egg until warm; return all to saucepan and heat through. Then, stir in vanilla and butter until butter is melted. Remove from heat. Finally, gently stir in chips, walnuts and raisins; spoon into baked crust and spread evenly. Chill.

Topping
Blend cream cheese spread, powdered sugar and pineapple juice. Gently fold in raisins and spread on cooled pie. Sprinkle with chopped walnuts. Chill and serve cold.

*Note: Combine 16 ounces softened cream cheese and one 8-ounce can crushed pineapple, drained thoroughly, if spread is not available.

Return to More Pie, Please!
Return to National Pie Day Index

Back to top 
Center Yourself in Greene Home Page

Heart of VirginiaFind Your Home in the Heart of Virginia - Greene County

logoHelp keep our pages free to readers and visitor by supporting  our
Center Yourself in Greene
business advertisers.

 Back to top 

Center Yourself in Greene