Raisin Cream Pie

Pastry:
2 c flour
pinch of salt
½ cup butter
cold water

Filling:
1 c brown sugar
3 egg yolks, beaten
1 T melted butter
1 cup raisins, cooked in a little water and drained
1 cup coarsely chopped walnuts
pinch of salt
½ t cinnamon
¼ t nutmeg
3 egg yolks, stiffly beaten
1 t vanilla

Sift flour and salt into a mixing bowl. Rub in the butter with your fingertips until the mixture is like fine bread crumbs. Add enough cold water to form a stiff dough. Roll out half the dough to a thickness of 1/8 inch (3mm) and line the bottom of a 9 inch (23 cm) pie tin.

Combine brown sugar, egg yolks, and butter. Add raisins, nuts, salt, cinnamon, and nutmeg and mix thoroughly. fold in egg whites and add vanilla.
Pour into the uncooked pastry shell.
Roll out onto half of dough to a thickness of 1/8 inch (3mm). Cut inot strips and make a lattice top crust. Press edges together.
Bake in a 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and cook for another 20 minutes.

Serves 6-8