Walnut Raisin Pie

Recipe Ingredients

		Pie Shell
1 1/3 cups	83g / 2.9oz	Unbleached flour - plus more
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Chilled butter - cut into bits
1 teaspoon	5ml	Cider vinegar
3 tablespoons	45ml	Ice water - (to 4 tbspns)
		Assembly
1 cup	160g / 5.6oz	Raisins
1 cup	146g / 5.1oz	Coarsely-chopped walnuts
5		Eggs
1 1/2 cups	297g / 10oz	Sugar
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground mace
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Half-and-half
1 teaspoon	5ml	Finely-grated lemon zest

Recipe Instructions

For the Pie Shell: 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.

To Assemble: 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.

This recipe yields 8 servings.

Each serving: 530 calories; 311 mg sodium; 166 mg cholesterol; 25 grams fat; 72 grams carbohydrates; 9 grams protein; 1.01 grams fiber.

Source:
The Los Angeles Times, 11-03-1999

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