Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
INGREDIENTS (for 8 servings):
- 1 1/2 cups raisins
- 1 1/2 cups boiling water
- 1 tablespoon all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup finely chopped walnuts
- 1 recipe pastry for a 9 inch double crust pie
Preheat oven to 425 degrees F ( 220 degrees C).
Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
Bake for 40 to 45 minutes, or until crust is golden brown.