Raisin Pie
A sweet dessert with a raisin-cooking-liquid filling sandwiched between two layers of baked pastry, forming a raisin pie.
Ingredients
Raisins (washed)
200 g
Flour
150 g
Cornstarch
25 g
Baking powder
1.2 g
Lard
75 g
Sugar
60 g
Lemon juice
3 g
Milk
50 g
Water (as needed for cooking the raisins)
250 g
Caramel color
to taste
Fine salt
2.5 g
Egg wash (for brushing the crust)
to taste
Instructions
1
Step 1
Wash the raisins, add the sugar and an appropriate amount of water, and bring to a boil. Stir in the cornstarch to blend, add the lemon juice and caramel color to adjust the flavor, and cook at a gentle simmer; set aside.
2
Step 2
First, mix the lard and flour together, then add the salt, milk, and baking powder, and vigorously knead into a dough. Divide the dough into 2 pieces and roll each out into a sheet about 2 mm thick. Lay one sheet into a pie mold, trim off the excess edges, and bake in the oven until about 60% done, then remove. Pour in the cooked raisin filling, let it cool, then cover with the other sheet of dough. Trim the edges, brush with egg wash, score a decorative pattern with a dinner fork, and return to the oven to bake through. To serve, cut one piece per portion and plate.
