Lemon Raisin Pie

• 1 single baked pie crust (lightly baked)
• 1 1/4 cups golden raisins
• 1 1/2 tablespoons grated lemon zest
• 1/2 cup fresh lemon juice
• 2/3 cup walnuts
• 1/2 cup butter, room temperature
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 large eggs, room temperature

1. Prepare and LIGHTLY bake a pie shell; cool.
2. In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts.
3. Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes).
4. Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven).
5. Stir in the raisin mixture, and mix with a wooden spoon until combine.
6. Pour the filling into the semi-baked pie shell.
7. Set oven to 350 degrees.
8. Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch).
9. Cool completely on a wire rack before serving.

pie crust, golden raisins, lemon zest, lemon juice, walnuts, butter, white sugar, brown sugar, cinnamon, salt, eggs

Taken from www.food.com/recipe/lemon-raisin-pie-134213 (may not work)