Danish Raisin Custard Pie
- 2 1/2 cups of all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup cold water
- 1 cup cold butter, cut into chunks
- 3 egg yolks
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 1 cup chopped pecans
- 1 cup Sun-Maid Natural Raisins
- 1/4 cup butter
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons sour cream
- 1 tablespoon butter, melted
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup chopped pecans
- 3 teaspoons powdered sugar
- 1 teaspoon cinnamon sugar
Pastry Crust Ingredients
Lightly mix 2 cups flour, salt, and sugar in mixing bowl.
Cut butter into the flour using a pastry cutter or processor.
When the mixture begins to clump add remaining flour and mix lightly.
Sprinkle cold water over dough and mix until it holds together. Shape into 2 discs.
Place 1 disc between two sheets of parchment paper and roll out to size. Place into pie pan.
Custard Filling Ingredients
Custard Filling Directions
In heavy medium saucepan, cook over medium heat sugar, cornstarch, and milk. Heat to boil stirring constantly.
Cook two minutes more, and stir ½ cup of hot mixture into egg yolks, add egg mixture back to saucepan and cook two more minutes.
Remove from heat and add butter, pecans, and raisins. Combine and pour into crust.
Roll out second disc of pastry dough and place onto top of filling, pinching edges of pastry together, and bake in preheat 400* oven for 15-20 minutes until golden.
Sprinkle cinnamon sugar over baked pastry. In small bowl combine sugar, flour, sour cream, melted butter, syrup, vanilla and egg. Blend until smooth.
Stir in pecans and pour topping over partially baked pie.
Reduce oven to 375* and bake additional 20-28minutes until golden brown.
Cool ten minutes and sprinkle with powdered sugar.
Cool completely. Store in refrigerator.