Raisin-walnut pie

Yield: 1 Servings

Measure Ingredient
¼ cup Butter or margarine; soften
¾ cup Brown sugar; firmly packed
3 larges Eggs; lightly beaten
1 cup Dark corn syrup
1 teaspoon Vanilla extract
1 cup Raisins
½ cup English or black walnuts
Finely chopped
½ (15-oz) pkg refrigerated
Piecrusts
1 teaspoon All-purpose flour

Combine first 3 ingredients in a medium bowl; beat at medium speed with an electric mixer until blended. Add corn syrup and vanilla, mixing well. Stir in raisins and walnuts. Set aside.

Unfold piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place crust, floured side down, in a 9-inch pieplate. Fold edges under and crimp.

Spoon in filling.

Bake at 375 degrees for 50 minutes or until firm, covering loosely with aluminum foil after 30 minutes. Yield: 1 (9-inch) pie.

Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:44:25 -0500 From: LD Goss <ldgoss@...>

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