Raisin and Walnut Cream Pie

  • Yield: 6-8 servings
  • Prep: 15 minutes
  • Cook: 30- 35 minutes


3 eggs
3/4cup sugar
1teaspoon cinnamon
1/4teaspoon salt
1/2teaspoon nutmeg
2 1/2tablespoons lemon juice
2tablespoons melted butter
3/4cup California Raisins
3/4cup chopped walnuts
2 (9-inch) pastry crusts


  1. Preheat oven to 375F.
  2. Beat eggs until fluffy and thick. Add sugar, spices, salt, lemon juice and melted butter all at once. Blend well. Fold in nuts and California raisins.
  3. Place 1 pie crust in a pie plate. Pour filling into crust. Cut remaining pie crust into strips. Form a lattice over top of pie. Flute edged.
  4. Bake 30 to 35 minutes, until nicely browned.

Recipe by Jennifer Woods, Seattle, Wash.

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