Raisin Pie and Primary Election Day!

Raisin Pie,  still warm,  all packed up and ready to deliver to the Koley's.

The last few days have been drastic departures from the norm for me.  I evolved into an election day primary poll worker and met a lot of lovely and fine folks.  Both fellow poll workers and voters!! Let it be known there was not a surly person at our polling place the entire day of voting in Ohio 17 of Warrick County!!

Drama ensued the weekend before when for the first time ever my Dodge Durango broke down while Brian tried to drive to Home Depot for something or other.  We went ahead up to B & K Automotive owned by Bill Koley in Chandler, Indiana and left it there in hopes it would be repaired by election day.

Were that not to happen a whole string of inconvenience would unfold not the least of which included Brian's having to get up at 3:30 AM in Tuesday morning to drop me and the voting machines at the voting location by 5:00 AM! 

Good fortune found us and the vehicle was fixed and Brian exuberantly promised Bill I would make him his favorite Raisin Pie today in gratitude, along with paying the bill.  HA HA.

While I realize this is not even a well known pie the folks who do love it are devoted.  I have made quite a few by request.  Yesterday when I mentioned this story one of the gentlemen did pipe up that it was his favorite pie too.  I will have to admit it is a very tasty pie and smells delicious as it bakes.  The combination of the citrus with the raisins, cinnamon, and vanilla makes for a complex and flavorful dessert.

Raisin Pie:

Pastry for 2 crust Pie
2 C. seedless raisins
1 1/2 C. boiling water
1/2 C. sugar
2 1/2 T. cornstarch
juice of 1/2 lemon
zest of 1/2 lemon
juice of 1 orange
zest of 1/2 orange
1 T. soft butter
1/2 t. vanilla
1/2 t. salt
dash of cinnamon

Preheat oven to 375 degrees F.

Cook the raisins in the boiling water for 5 minutes then remove from the heat.  Mix the sugar and cornstarch together and add to the raisin mixture stirring well.  Return to the heat and cook until thick, about 2 minutes more.  Remove from the fire and stir in the rest of the ingredients.  Bake between layers of crusts for 30-35 minutes.  Delicious served with vanilla or cinnamon ice cream.


Pastry for double crust pie:

3 C. all purpose flour
1 t. kosher salt
1 1/2 sticks ice cold butter
6 T. cold cream cheese
6 T. shortening (I use Crisco)
1 lg. egg
5 T. ice water
1 T. vinegar

Combine the flour and salt in a large bowl and stir well.   Add the butter cut into dice, the cream cheese diced and the shortening and combine well with a pastry cutter until you have formed the consistency of small peas. 

Make a well in the center.  Add the wet ingredients all to a small bowl and beat with a fork until combined.  Add to the well in the center of the flour mixture and stir together with a fork until it clumps up into a loose dough.  Flour your hands and form into a smooth ball, kneading as needed.  Should the mixture be too dry sprinkle a few droplets of water onto the dough and continue until you have a ball of pastry.  Cut the dough in half and form 2 disks.  Wrap in plastic and refrigerate at least 30 minutes or up to a coupe of days.  Past that and you may freeze the dough and thaw when needed.