Instructions: For the Pie Shell: In food processor or large mixing bowl, combine 1 1/3 cups flour and salt. Add bits of butter and process until mixture forms fine crumbs, or cut in butter with pastry blender or 2 knives.

With motor running, add vinegar and 3 tablespoons water. (If mixing by hand, sprinkle on vinegar and 3 tablespoons water, tossing mixture with fork.) Process until mixture masses together, adding last tablespoon water if needed.

Gather dough into ball, then flatten into disc between 2 pieces of wax paper. Refrigerate 30 minutes.

On floured work surface, roll out dough into thin round to fit 9-inch pie plate. Trim and crimp edges.

To Assemble: Spread raisins and walnuts evenly in bottom of unbaked pie shell.

In medium bowl, whisk eggs until light and lemon-colored. Whisk in sugar, cinnamon, allspice, nutmeg and mace. Stir in lemon juice, half-and-half and lemon zest. Pour mixture over raisins and walnuts.

Bake at 350 degrees until tester inserted in center comes out clean and pie is firm in center and filling and crust are lightly browned, 40 minutes.

Cool on rack before cutting into wedges. Serve warm.

This recipe yields 8 servings.

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