Raisin Pie

Directions

1. 1
   Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump.
2. 2
   Drain the raisins and return them to the saucepan.
3. 3
   Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick.
4. 4
   Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce.
5. 5
   Remove from the heat and stir in the nuts.
6. 6
   Let cool.
7. 7
   Preheat the oven to 350F.
8. 8
   Line a 9-inch pie plate with 1 rolled-out crust.
9. 9
   Spread the filling evenly in the crust.
10. 10
    Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
11. 11
    Brush the top with egg wash if you like.
12. 12
    Bake for 30 minutes, until golden brown.
13. 13
    Cool on a wire rack for about 2 hours before slicing.