Page 108 - United States of Pie

1 cup roughly chopped black walnuts
1 cup semisweet or bittersweet chocolate chunks

1 /3 cup raisins

Preheat the oven to 375°F.

On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
Combine the eggs, sugars, and salt in a large bowl, and using an

electric mixer on high speed, beat until the mixture is light and fluffy,
about 2 minutes. Add the flour, melted butter, and vanilla, and stir
until smooth. Fold in the walnuts, chocolate chunks, and raisins.
Remove the pie shell from the refrigerator, and pour the filling into
the shell, spreading it out evenly. Bake the pie for 40 to 45 minutes,
until it’s golden brown. Black walnut pie is equally delicious served

warm or at room temperature.