Raisin Nut Pie
|Water||3⁄4 Cup (12 tbs)|
|Raisins||2 Cup (32 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Sugar||2⁄3 Cup (10.67 tbs)|
Line an 8-inch pie plate with one-half the pastry.
Combine water and raisins and simmer until about 1/4 of the liquid re- mains.
Add vinegar, butter and nuts.
Combine sugar, flour and salt..
Stir into raisin nut mixture.
Pour into pastry lined pie plate.
Cover with top crust.
Bake in a very hot qven (450° F) 10 minutes; reduce heat to moderate F and bake for 25 minutes.
Serve slightly warm.
Makes 8-inch pie.