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Prep Time: Cook Time: Total Time:
Walnut Raisin Pie
Pie Shell:
1 1/3 cups unbleached flour, plus more for rolling
1/2 teaspoon salt
1 stick butter, chilled and cut into bits
1 teaspoon cider vinegar
3 to 4 tablespoons ice water
In food processor or large mixing bowl, combine 1 1/3 cups flour
and salt. Add bits of butter and process until mixture forms fine
crumbs, or cut in butter with pastry blender or 2 knives. With motor
running, add vinegar and 3 tablespoons water. If mixing by hand,
sprinkle on vinegar and 3 tablespoons water, tossing mixture with
fork. Process until mixture masses together, adding last tablespoon
water if needed.
Gather dough into ball, then flatten into disc between 2 pieces of
wax paper. Refrigerate 30 minutes. On floured work surface, roll out
dough into thin round to fit 9 inch pie plate. Trim and crimp edges.
1 cup raisins
1 cup coarsely chopped walnuts
5 eggs
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
3 tablespoons lemon juice
3 tablespoons half and half
1 teaspoon finely grated lemon zest
Spread raisins and walnuts evenly in bottom of unbaked pie shell.
In medium bowl, whisk eggs until light and lemon-colored. Whisk in sugar, cinnamon, allspice, nutmeg and mace. Stir in lemon juice, half and half and lemon zest. Pour mixture over raisins and walnuts.
Bake at 350 degrees until tester inserted in center comes out clean and pie is firm in center and filling and crust are lightly browned, 40 minutes. Cool on rack before cutting into wedges. Serve warm.
Serves 6 to 8.
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Walnut Raisin Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
Walnut Raisin Pie
Pie Shell:
1 1/3 cups unbleached flour, plus more for rolling
1/2 teaspoon salt
1 stick butter, chilled and cut into bits
1 teaspoon cider vinegar
3 to 4 tablespoons ice water
In food processor or large mixing bowl, combine 1 1/3 cups flour
and salt. Add bits of butter and process until mixture forms fine
crumbs, or cut in butter with pastry blender or 2 knives. With motor
running, add vinegar and 3 tablespoons water. If mixing by hand,
sprinkle on vinegar and 3 tablespoons water, tossing mixture with
fork. Process until mixture masses together, adding last tablespoon
water if needed.
Gather dough into ball, then flatten into disc between 2 pieces of
wax paper. Refrigerate 30 minutes. On floured work surface, roll out
dough into thin round to fit 9 inch pie plate. Trim and crimp edges.
1 cup raisins
1 cup coarsely chopped walnuts
5 eggs
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
3 tablespoons lemon juice
3 tablespoons half and half
1 teaspoon finely grated lemon zest
Spread raisins and walnuts evenly in bottom of unbaked pie shell.
In medium bowl, whisk eggs until light and lemon-colored. Whisk in sugar, cinnamon, allspice, nutmeg and mace. Stir in lemon juice, half and half and lemon zest. Pour mixture over raisins and walnuts.
Bake at 350 degrees until tester inserted in center comes out clean and pie is firm in center and filling and crust are lightly browned, 40 minutes. Cool on rack before cutting into wedges. Serve warm.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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