Raisin Pie (MRS)

By hmp13

If you like raisins, you’ll love this pie. Walnuts, pecans, hazelnuts or almonds would be perfect choices for the chopped nuts.

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust
• 2 1/2 cups raisins
• 1 1/2 cups water
• 1 tablespoon lemon juice
• 3/4 cup light corn syrup
• 2 tablespoons flour
• 2 tablespoons sugar
• 1/2 cup coarsely chopped nuts
• 1 egg plus 1 tablespoon water (optional), for egg wash

Preparation

Step 1

Combine the raisins, water and lemon juice in a heavy saucepan over medium high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.

Combine the corn syrup, flour and sugar, mix well, then add to the raisins and cook over medium low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel like sauce. Remove from the heat and stir in the nuts. Let cool.

Preheat the oven to 350. Line a 9 inch pie plate with 1 rolled out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.

Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.