|Pastry||1 (For 9-Inch Two-Crust Pie)|
|Raisins||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||3 Tablespoon|
Heat oven to 425°.
Heat raisins and water to boiling; cook 5 minutes.
Stir together sugar and flour; stir into raisin mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Stir in nuts, lemon peel and juice.
Pour hot filling into pastry-lined pie pan.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 30 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust.
Best served warm and, if desired, topped with a scoop of vanilla ice cream.