Classic California Raisin Pie
2 cups California raisins 1 cup each orange juice and water
1/2 cup sugar 2 tablespoons cornstarch 1 teaspoon allspice
2/2 cup chopped walnuts 1 tablespoon lemon juice Pastry for 9-inch two-crust pie Beaten egg and
sugar; for glaze
In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes.
Combine sugar, cornstarch and allspice; stir into raisin mixture. Cook and stir over medium heat
until thickened, about 1 minute. Remove from heat; stir in walnuts and lemon juice. Cook 10 minutes;
pour into pastry-lined pie plate. Cover with top crust; seal and flute edges. Cut slits in to crust.
Brush with beaten egg; sprinkle generously with sugar. Bake in 425° F oven 10 minutes. Reduce heat
to 375° F and continue baking 25 to 30 minutes, until filling is bubbly and crust is golden. Cover
with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm, or
at room temperature, with ice cream or whipped cream.
Makes one 9-inch pie.