1/2 cup shortening
1/2 cup white sugar
1 cup water
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
3 tablespoons lemon juice
2 tablespoons golden raisins
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar for rolling
salt and pepper to taste
1/2 cup crumbled cooked pistachios
4 ounces crispy, soft wheat bread flour
1 cup white flour
1/2 cup peanut butter
1/2 cup raisins
Preheat oven to 400 degrees F (200 degrees C). Sift the flour, baking powder and salt into a medium bowl. Set aside.
In a small saucepan, heat the remaining 1 cup sugar, water and flour. Mix together. Remove from heat and stir in the shortening, until a smooth dough forms, 2 minutes. Then knead the flour mixture into the sugar/water mixture, 1 to 1 1/2 to 3/4 inch thick.
Divide dough into 2 or 3 pieces and roll each piece into a 6x18 inch rectangle, about 12-inches in length. Spread about 2 teaspoons of the dough onto the bottom of a 2 quart casserole dish, then layer with 1/2 cup of the remaining flour, remaining salt and remaining nut butter. Press dough down gently to absorb the dough.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes before slicing.
While dough is in pan, prepare the filling. In a small bowl, beat together 2 tablespoons milk, 2 tablespoons lemon juice, 1 tablespoon raisins. Return dough to oven and pour milk mixture over baked crust. Reduce temperature to 250 degrees F (120 degrees C) and bake for 1 hour.