Raisin Pie

House & Garden (December 1963) James A. Beard

3 egg yolks
1 cup buttermilk
1 tablespoon vinegar
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
2 1/2 - 3 cups sultana raisins plumped in hot water flavored with lemon juice
Rich pastry for 2-crust pie
1 egg beaten with a little water

Beat the egg yolks and beat in the buttermilk and vinegar. Add the sugar, flour, salt and grated rinds and mix well. Drain the raisins and add to the mixture.

Line a 9" pan with pastry and add the filling. Top with crust and cut a vent. Brush with beaten egg. Bake in a 450°F oven for 10 minutes. Reduce the heat to 350°F and continue baking until the crust is nicely browned. Serve while still warm.