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Murphy's Bed and Breakfast Inn

Narragansett, Rhode Island

Specialty Recipe

Chess Pie a la Watson

This is an old family recipe, and I have loved it ever since I was a child. According to my Aunt Margaret, it originated with her Aunt Mabel, a Texas farm wife, where it showed up for both breakfast and dessert. During the B&B season, I serve this with afternoon tea. It is also a wonderful recipe for Thanksgiving and Christmas. ...Martha Murphy

Ingredients Pie Crust
1-1/2 cups flour
3/4 cup shortening
1 Tablespoon lemon juice
2 to 4 Tablespoons ice water
Filling
1 cup raisins
1/2 cup butter
1 cup chopped walnuts
1 cup sugar
1 teaspoon vanilla
3 eggs

Crust: Using a pastry fork or food processor, cut the shortening into the flour until the mixture is crumbly. Add the lemon juice and enough of the ice water to just form a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured board to about 1/4-inch thickness. Line a pie plate, trim any excess, and crimp the edges. Cover and refrigerate until ready to fill and bake.

Place the raisins in a small saucepan and add just enough water to cover. Bring the mixture to a boil; pour of liquid and set the raisins aside to cool. While the raisins are still warm, add the butter (cut into small pieces) and stir gently. Stir in the sugar and vanilla. In a separate bowl, beat the eggs well. Add to the raisin mixture and blend thoroughly. Pour into the unbaked pie shell and bake at 350 degrees for 35 to 40 minutes. Cool on a rack.

This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook, published by Stemmer House, Owings, Maryland, 1991

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