Recipe for Chocolate-Raisin Walnut Pie. This recipe won the American Pie Council’s 2010 Professional Best of Show award. This recipe was created by Andrea Spring from Bradenton, FL.
Recipe courtesy of American Pie Council
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- CRUST: 1-1/2 cups Crisco shortening
- 1 teaspoon white vinegar
- 2 tablespoons milk
- 1/2 cup hot water
- 4 cups all purpose flour
- 2 teaspoons salt
- 1 tablespoon cornstarch
- FILLING:3 eggs
- 2/3 cup granulated white sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup melted butter
- 1 cup dark corn syrup
- 3/4 cup milk chocolate chips
- 1 cup dark raisins
- 3/4 cup chopped walnuts
- 1 CRUST: Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate bowl, mix together flour, salt and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate for at least one hour before rolling out.
- 2 FILLING: Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended. Add chocoate chips and walnuts, mix well. Set aside.
- 3 Preheat oven to 400º. Roll out one portion of pie dough. Place in 10" pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400ºF. Lower temperature to 350ºF for 30 minutes or until center of pie is just set.