1/4 c Butter or margarine; soften
3/4 c Brown sugar; firmly packed
3 lg Eggs; lightly beaten
1 c Dark corn syrup
1 ts Vanilla extract
1 c Raisins
1/2 c English or black walnuts
Finely chopped
1/2 (15-oz) pkg refrigerated
Piecrusts
1 ts All-purpose flour
Combine first 3 ingredients in a medium bowl; beat at medium speed with an
electric mixer until blended. Add corn syrup and vanilla, mixing well. Stir
in raisins and walnuts. Set aside.
Unfold piecrust, and press out fold lines; sprinkle with flour, spreading
over surface. Place crust, floured side down, in a 9-inch pieplate. Fold
edges under and crimp.
Spoon in filling.
Bake at 375 degrees for 50 minutes or until firm, covering loosely with
aluminum foil after 30 minutes. Yield: 1 (9-inch) pie.
Yields
1 Servings