Raisin Pie

1. 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.

2. 2

   Drain the raisins and return them to the saucepan.

3. 3

   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.

4. 4

   Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce.

5. 5

   Remove from the heat and stir in the nuts.

6. 6

   Let cool.

7. 7

   Preheat the oven to 350F.

8. 8

   Line a 9-inch pie plate with 1 rolled-out crust.

9. 9

   Spread the filling evenly in the crust.

10. 10

    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.

11. 11

    Brush the top with egg wash if you like.

12. 12

    Bake for 30 minutes, until golden brown.

13. 13

    Cool on a wire rack for about 2 hours before slicing.

No additional tips available.