Raisin Pie

• 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 2 1/2 cups raisins
• 1 1/2 cups water
• 1 tablespoon lemon juice
• 3/4 cup light corn syrup
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/2 cup coarsely chopped nuts
• 1 egg plus 1 tablespoon water (optional), for egg wash

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. Drain the raisins and return them to the saucepan.
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. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce.
5. Remove from the heat and stir in the nuts.
6. Let cool.
7. Preheat the oven to 350F.
8. Line a 9-inch pie plate with 1 rolled-out crust.
9. Spread the filling evenly in the crust.
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. Brush the top with egg wash if you like.
12. Bake for 30 minutes, until golden brown.
13. Cool on a wire rack for about 2 hours before slicing.

pie pastry, raisins, water, lemon juice, light corn syrup, flour, sugar, nuts, egg

Taken from www.epicurious.com/recipes/food/views/raisin-pie-390114 (may not work)