| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | English | Pies, Holiday | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine; soften |
| 3/4 | c | Brown sugar; firmly packed |
| 3 | lg | Eggs; lightly beaten |
| 1 | c | Dark corn syrup |
| 1 | ts | Vanilla extract |
| 1 | c | Raisins |
| 1/2 | c | English or black walnuts |
| Finely chopped | ||
| 1/2 | (15-oz) pkg refrigerated | |
| Piecrusts | ||
| 1 | ts | All-purpose flour |
INSTRUCTIONS
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 9-inch 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 (9-inch) pie. Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:44:25 -0500 From: LD Goss <[email protected]>
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