1 c. walnuts
1 c. raisins
1/2 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
4 eggs
1/2 tsp. salt
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. vanilla
1 9" unbaked pie shell, fluted rim

Chop walnuts medium-fine, chop raisins fine. Combine butter with brown and white sugars until fluffy. Beat in eggs, one at a time, until well blended. Stir in salt, lemon peel and juice, vanilla, walnuts and raisins. Mixture will have slightly curdled appearance, but this is normal.

Turn into unbaked pie shell. Bake, below oven center, at 350 degrees until just barely set in center, 40-45 minutes. Top will be deep brown. Remove to cake rack to cool before cutting. Serve with Walnut Cream or vanilla ice cream. Serves 8.

WALNUT CREAM:

Beat 1 cup whipping cream to soft peaks. Fold in 2 tablespoons powdered sugar and 1/2 cup finely chopped or ground walnuts.