Fresno Raisin Walnut Pie

from Gourmet Magazine, late 1960s
out of Katherine KoelschKriken’s file

serves 8

2 cups seedless dark raisins
2 cups water
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 tablespoons red wine vinegar
6 tablespoons butter, divided
9-inch unbaked pie shell, including top crust
2 tablespoons brown sugar
1/2 cup chopped walnuts

Preheat oven to 425 degrees.

In a saucepan, combine seedless dark raisins and water. Bring mixture to a boil. Stir in sugar, cornstarch, salt and ground cloves. Cook the mixture over medium heat, stirring constantly until it boils and turns clear and slightly thick. Remove from heat and stir in red wine vinegar and 2 tablespoons of butter. Let filling cool slightly.

Turn into unbaked pie shell and top with top crust. Bake for 25 minutes or until pastry is browned. Remove pie from oven. Melt 4 tablespoons of butter and mix with brown sugar and walnuts. Spoon mixture over the top of the pie. Return to oven and bake 5 minutes longer. Cut it into wedges while still hot and serve.

I serve this with slices of Gouda, Munster or Monterey Jack cheese or plain yogurt.

My sister Jane Houghton and I love baking and serving this pie, especially in autumn. Always a hit.