Raisin Crisscross Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Raisin Crisscross Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Raisin Crisscross Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 c Brown sugar, packed
• 2 tb Corn starch
• 2 c Raisins
• 1/2 ts Orange peel; finely shredded
• 1/2 c Orange juice
• 1/2 ts Lemon peel; finely shredded
• 2 tb Lemon juice
• 1 1/3 c Cold water
• 1/2 c Walnuts; chopped
• -----pastry for lattice top
• -pie-----
• 2 c All-purpose flour
• 1 ts Salt
• 2/3 c Shortening
• 6 Cold water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a sauce pan, combine brown sugar and corn starch

Step 2: Technique & Execution

Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water

Step 3: Technique & Execution

Cook and stir over medium heat until thick and bubbly

Step 4: Technique & Execution

Cook and stir 1 minute more. remove from heat, stir in walnuts

Step 5: Technique & Execution

Fill a pastry-lined 9 inch pie plate with raisin mixture

Step 6: Technique & Execution

Adjust lattice crust; flute edge