Lemon Raisin Pie - cooking recipe

Ingredients

1 single baked pie crust (lightly baked)
1 1/4 cups golden raisins
1 1/2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
2/3 cup walnuts
1/2 cup butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
3 large eggs, room temperature

Preparation

Prepare and LIGHTLY bake a pie shell; cool.
In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts.
Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes).
Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven).
Stir in the raisin mixture, and mix with a wooden spoon until combine.
Pour the filling into the semi-baked pie shell.
Set oven to 350 degrees.
Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch).
Cool completely on a wire rack before serving.