georgian golden raisin walnut torte

Ingredients

• Servings: 1
• 2 cups walnuts
• 2 cups golden raisins
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 2 (15 ounce) packages pastry for 9-inch double crust pie
• 3 tablespoons butter, cut into small chunks - divided
• 1 egg
• 2 teaspoons milk
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup white grape juice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 14x16-inch or larger baking sheet.
• spread walnuts out a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
• combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
• place 1 pie crust in the center of the prepared baking sheet. cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. dot filling with 1 tablespoon butter chunks. place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. use your fingers to crimp the edges into a fluted shape.
• whisk egg with milk in a small bowl and brush the top of the pie with the mixture. cut 5 2-inch-long slits into the top crust in a star pattern.
• bake in the preheated oven until golden brown, 50 to 60 minutes.
• combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. drizzle syrup over the hot torte to make a glaze. cool slightly before cutting into 16 slices for serving.