Recipe - Raisin-Walnut Pie

One fourth cup Butter or margarine; soften
Three fourths cup Brown sugar; firmly packed
3 lg Eggs; lightly beaten
1 cup Dark corn syrup
1 teaspoon Vanilla extract
1 cup Raisins
One half cup English or black walnuts
Finely chopped
One half (15oz) pkg refrigerated
Piecrusts
1 teaspoon Allpurpose 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 9inch 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 (9inch) pie.
Posted to EATL Digest 8 October 96

Date: Wed, 9 Oct 1996 03:44:25 0500

From: LD Goss ldgoss@METRONET.COM