• 2 Cups California raisins
  • 1 Cup orange juice and water
  • 1 Cup water
  • 1/2 Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Teaspoon allspice
  • 1/2 Cup chopped walnuts
  • 1 Tablespoon lemon juice
  • Pastry for 9-inch two-crust pie
  • Beaten egg and sugar; for glaze


In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar, cornstarch and allspice; stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Cook 10 minutes more. Remove from heat; stir in walnuts and lemon juice. Pour into pastry-lined pie plate.

Cover with top crust; seal and flute edges. Cut slits into crust. Brush with beaten egg; sprinkle generously with sugar. Bake in 425°F oven 10 minutes. Reduce heat to 375°F and continue baking 25 to 30 minutes, until filling is bubbly and crust is golden. Cover with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm or at room temperature, with ice cream or whipped cream.

Nutrition Facts Per Serving

Calories 460 (Calories from Fat 36%); Total Fat 19 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 0; Sodium 230; Potassium 438; Total Carbohydrate 69; Dietary Fiber 4; Sugars 44; Protein 5; Calcium 31; Iron 3;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.