Ingredients
3 eggs
2/3 cup of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of cloves (ground)
1 cup of light or dark corn syrup
1/3 cup of butter, melted
1/2 cup of coarsely chopped walnuts
1/2 cup of raisins (soaked in water to plump)
Preparation
Heat oven to 375 degrees. Prepare pastry. With whisk, beat remaining ingredients except raisins and walnuts until blended. Stir in walnuts and raisins. Pour into a pastry lined shell. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned. Serve slightly warm or at room temperature. -I sometimes substitute allspice for the cloves. -Sometimes, I lightly toast the walnuts in a pan. -If time does not permit, I use a tenderflake frozen pie crust and brush it while still frozen with melted butter. -I have found that using my convection oven browns pastry very nicely and evenly, remember to set it about 25 degrees less than normal
