Raisin Pie

At first read, this seems like a truly bizarre recipe. But the lemon juice cuts the sweetness of the raisins, the spices make it super-wintery, and the whipped cream mellows it all out. It’s really quite delicious and unusual these days.

Note that it’s also totally reasonable to blind-bake the pie shell first; given the short baking time and low temperature this improves the pie a lot.

Ingredients

  • 4 eggs, beaten (approx 200 grams)

  • 1 1⁄3 cup sugar

  • Scant ¾ teaspoon cinnamon

  • Scant ¾ teaspoon nutmeg

  • Scant ½ teaspoon salt

  • 3 ¼ Tablespoons lemon juice

  • 2 2⁄3 Tablespoons butter, melted

  • 1 ½ cup raisins

  • ½ cup broken walnuts

  • 1 9-inch unbaked pastry shell

Directions

  • Combine eggs, sugar, spices, salt, lemon juice, and butter.

  • Stir in raisins and nuts

  • Pour into pastry shell.

  • Bake at 375 35-45 minutes, or until filling is just set in center.

  • serve with whipped cream