Raisin nut pie
1 pie (8\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 2 | cups | Raisins, seedless |
| 1 | tablespoon | Vinegar, cider |
| 1 | tablespoon | Butter (or marg.) |
| ½ | cup | Nuts; chopped |
| ⅔ | cup | Sugar |
| 1 | tablespoon | Flour, all-purpose |
| ¼ | teaspoon | Salt |
| Pastry for 8\" double crust pie; unbaked | ||
Directions
Add water to raisins and simmer until approximatley ¼ cup liquid remains. Add vinegar, butter, and nuts. Cool slighlty. Mix sugar, flour, and salt. Stir into raisin-nut mixture and pour into pastry-lined piepan. Cover with top crust or lattice strips. Bake at 450 degrees for 10 minutes; then reduce heat to 375 degrees and bake 25 minutes longer. Serve slightly warm.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94
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