Position rack in center of oven. Preheat oven to 275 degrees F. Line 9-inch pie pan with unbaked crust; brush with beaten egg yolk and warm in oven while preparing filling.

In heatproof bowl, whisk egg, egg yolks, sugar and salt together until no yellow streaks remain. Add cream or milk, whisking to mix well. Scatter pieces of butter on top. Bring about 1 inch of water to simmer in skillet. Set bowl in skillet and gently whisk mixture until shiny and warm to the touch. Stir in raisins and nuts. Pour filling into crust and bake at 275 degrees F until edges are firm and center looks set but quivers when pan is gently shaken, about 50 to 65 minutes.

Note: If you prefer a tangly filling, use all granulated white sugar (1-1/3 cups) and substitute 2/3 cup buttermilk for the light cream.

Courtesy of the California Raisin Marketing Board