Raisin Pie II

Raisin Pie II

Raisin Pie II
Amazingly rich and sweet two-crust raisin pie that tastes great with a dollop of lightly sweetened whipped cream.

Set oven to 425 degrees Fahrenheit ( 220 degrees C).

Rinse raisins thoroughly.

Cook until tender in boiling water.

Add cooked raisins after combining flour and sugar.

As the mixture thickens, stir.

Add lemon juice, lemon rind, and nuts after removing from the heat.

Cool a little.

In order to fit a 9-inch pie pan, roll out the dough.

Filling is spooned into the shell.

Cut a few slashes in the top and cover with top crust, crimping the edges.

Bake for 40 to 45 minutes, or until golden brown on the crust.