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Raisin Crisscross Pie

1 cup packed Brown sugar
2 Tbsp. corn starch
2 cups raisins
1/2 tsp finely shredded orange peel
1/2 cup orange juice
1/2 tsp finely shredded lemon peel
2 tbsp. lemon juice
1 1/3 cups cold water
1/2 cup chopped walnuts
pastry for lattice top pie

In a sauce pan, combine brown sugar and corn starch. Stir in
raisins, orange peel, orange juice, lemon peel, lemon juice, and
water. Cook and stir over medium heat until thick and bubbly.
Cook and stir 1 minute more. remove from heat, stir in walnuts.
Fill a pastry-lined 9 inch pie plate with raisin mixture. Adjust
lattice crust; flute edge. Cover edge of pie with foil. Bake at
375 degrees for 20 minutes. Remove foil and bake about 20 more
minutes or until crust is golden. Makes 8 servings.

Pastry for Lattice Top Pie

2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
6 to 7 tbsp. cold water

In a mixing bowl stir together flour and salt. Cut in shortening
until pieces are the size of small peas. Sprinkle 1 tablespoon of
water over part of the mixture, gently toss with a fork. Push to
side of bowl. Repeat until all is moistened. Form dough into a
ball. Divide dough in half. Take half, on a lightly floured
surface, flatten dough with hands. Roll dough from center to edge,
forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into
pie plate, being careful not to stretch pastry. Trim pastry to
1/2 inch beyond edge of pie. When pie shell is full with filling,
roll out other half of pie pastry. Cut pastry into 1/2 inch wide
strips. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over
the lattice strips, seal and flute. Bake as directed in individual


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