| • | 1/3 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 1 1/4 cup raisins |
| • | 1/3 cup water |
| • | 1 tbsp. finely grated orange peel |
| • | 2 cup superfine sugar |
| • | 1 tbsp. all purpose flour |
| • | 2 eggs |
| • | 1 cup sour cream |
| • | 1 9″ pie shell, unbaked |
| • | 1 egg white, lightly beaten, for brushing |
| • | Confectioners’ sugar, for dusting |
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| Method: |
| 1. | Preheat the oven to 320° F |
| 2. | Cook raisins, Mandarin/Tangerine Concentrate, and water in a small saucepan over low heat for 5 minutes or until raisins are plump. |
| 3. | Add orange rind, sugar and flour and stir to combine. |
| 4. | Cook for 5 minutes or until thickened. |
| 5. | Place eggs and sour cream in a bowl and whisk to combine. |
| 6. | Stir in the raisin mixture and set aside. |
| 7. | Brush the edges of the pie shell with the egg white and place on a baking tray. |
| 8. | Pour the raisin mixture into the shell and bake for 35-40 minutes or until cooked through. |
| 9. | Cool and slice to serve. |
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