Recipe: Classic Raisin Pie

Classic Raisin Pie
Makes One 9-inch Pie

2 cups Sun-Maid Raisins
1 cup Each Orange juice and water
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground allspice
1/2 cup chopped Diamond Walnuts
1 tablespoon lemon juice

Pastry for double-crust 9-inch pie

1 egg, beaten, for glaze
Sugar, for glaze

In medium saucepan, combine raisins, orange juice and water, bring to boil over high heat. Reduce heat to low; simmer 5 minutes. In small bowl, combine sugar, cornstarch and allspice; mix well. Stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Remove from heat; stir in walnuts and lemon juice. Cool 10 minutes; pour into pastry-lined 9-inch pie plate. Cover with top crust, seal and flute edges. Cut leaves from leftover pastry to decorate top of pie, if desired. Cut slits for steam to escape. Brush with beaten egg; sprinkle generoulsy with sugar. Bake in preheated 425 Degree F. oven 10 minutes; reduce heat to 375 Degrees F. and bake 25 to 30 minutes longer or until filling is bubbly and crust is golden. Cover with foil, if needed, to prevent overbrowning. Cool on wire rack about 1/2 hour before cutting. Serve warm or at room temperature with ice cream or whipped cream, if desired.

Recipe Source: Our Holiday Best, 75th Anniversary
Year, Sun Maid Raisins/Diamond
Walnuts Favorite Recipe Magazine,
No. 27 - Year 1987