| Christmas Pie |  |
| Contributed by Pam Ambolo | |
| Ingredients: |
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| 2 lbs. all purpose flour 1/2 tsp. salt 1 c. water 1 c. red wine 1 c. oil, plus extra 1/4 c. sugar 1 lb. raisins + 1 lb. walnuts, sprinkled with 1/2 c. sugar, mixed well, covered, and set aside sugar, cinnamon, cloves, nutmeg 1 c. flour, set aside |
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Method:
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| Step 1: Put 2 lbs. of flour on board or table, make a well, and sprinkle with 1/2 tsp. of salt.
Step 2: Inside of well you put 1 cup of water, 1 cup red wine, 1 cup of corn oil, 1/4 cup sugar. Step 3: Starting from the inside of the well, you gently mix the flour into the water, wine, and oil and sugar. You will find that your hands will become sticky, while doing this, place the palm of your hands into the bowl of flour you have set aside and undo the stickiness. Continue to do this until you get a soft dough and are ready to knead. Step 4: Knead the dough to a soft consistency and make 1 large ball. Cut ball in half, save some for pie crusts. Place each ball on dish towel, sprinkle with flour - cover and set aside for at least 1 hour. Step 5: With a rolling pin, 1 ball at a time, you roll out dough, not too thin, and make a circle of about 25 inches. Also make pie crust to fit 8" pie plate – dough must overlap pie plate by 1 inch. Step 6: With the palm of your hands, spread some oil all over dough, sprinkle cloves, nutmeg, cinnamon, sugar and sprinkle very little raw coffee and with the palm of your hands spread evenly. Step 7: Cut dough evenly into 2" strips with cutter. Line up nuts and raisins in each strip. Fold each strip to cover raisins and nuts and press edges with fingertips along entire strip. Roll each strip into a rosette, make enough rosettes to fill pie crust. Put brown paper in pan before you put the pie crust in the pan. Put pie crust in pan first then place rosettes - put the first rosette in the middle and other rosettes around it - and overlap with edge of pie crust. Before you put pie in oven, sprinkle pie with little oil, cloves, nutmeg, cinnamon, and a dash of sugar. Step 8: Bake in moderate oven 350° for about 1 hour. Pie should be a golden brown, you will have to use your judgment on this. Remove from oven, let cool for 5 minutes and then pour honey over pie very lightly. When pie is cooled, remove from pie plate and wrap with aluminum foil. This recipe has been handed down from my Grandmother to my mother and passed on to Aunt Tess, who was the only one that followed the tradition. |
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