Mystery Pie Delight

1In a large bowl, combine the flour, sugar (1 teaspoon), and salt (½ teaspoon) for the pie crust. Mix well.

2Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

3Stir in the ice water (6-8 tablespoons), one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

4Preheat your oven to 425°F (220°C).

5On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough into the pan and trim the excess.

6In a separate bowl, mix together the granulated sugar (1 cup), cornstarch (¼ cup), cinnamon, nutmeg, and salt (½ teaspoon).

7Add the vanilla extract (1 teaspoon), lemon juice (1 tablespoon), raisins (½ cup), and chopped walnuts (½ cup) to the sugar (1 teaspoon) mixture. Stir until well combined.

8Pour the filling into the prepared pie crust, spreading it evenly.

9Roll out the second disc of dough and place it over the filling. Cut slits in the top crust to allow steam to escape. Trim and crimp the edges to seal.

10Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

11Remove from the oven and let cool for at least 2 hours before slicing and serving.