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Lemon Raisin Pie

Ingredients

  • Pastry for single crust
  • 1 1/2 c raisins
  • boiling water
  • 6 eggs
  • 1 1/2 c sugar
  • 1/2 c chopped walnuts
  • 1/4 c lemon juice
  • 1/4 c butter melted
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  1. Line 9″ pie plate with pastry. Flute edges high, do not prick. Bake 450° 5 minutes. Cool.
  2. Plump raisins in mixing bowl covered with boiling water. Let stand 5 minutes, drain.
  3. Beat eggs, stir in rest of ingredients. Mix well.
  4. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning.
  5. Bake 375° 20 minutes. Remove foil, bake 20 minutes more or until knife inserted comes out clean.
  6. Cool on rack before serving.

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