Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 2 eggs
  • tablespoons all-purpose flour
  • cup firmly packed brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ cup seedless golden raisins
  • 1 cup pitted dates, cut up
  • 1 cup broken walnut meats


    1. Preheat oven to moderate (350°F.). Set the rack near the bottom of the oven.

    2. Line a nine-inch pie plate with the pastry and flute the edges.

    3. Beat the eggs until thick and lemon-colored. Combine the flour, brown sugar and salt and add to the eggs while beating. Stir in the vanilla, cream, raisins, dates and walnuts. Spoon into the prepared pie plate.

    4. Bake for fifty to sixty minutes, until a knife inserted into the center comes out clean. Serve warm or cold.