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Raisin Pie Raisin Pie

Easy. Old fashioned. Delicious.

Pastry for double crust pie

3 c. raisins (one 15-ounce box)
3 c. water
3/4 c. packed brown sugar
3 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1-1/2 tbsp. vinegar
2 tbsp. butter

Preheat oven to 425.
Place a cookie/baking sheet on middle rack.

Combine raisins and water; boil 5 minutes.
Blend sugar, cornstarch, cinnamon, and salt.
Add to raisins and cook, stirring until clear and thickened.
Remove from heat. Stir in vinegar and butter; cool slightly.
Pour into bottom crust.
Cut a 1" round hole into middle of top crust.
Wet edges of bottom crust using finger & water.
Cover with top crust.
Brush with milk.
Bake for 30 minutes or until golden brown.

Note:
Although I like to make things totally from scratch, Jiffy Pie Crust Mix is an inexpensive and indispensable resource to have on hand. Look for them in the baking aisle at the grocery store. A .75 cent box makes 1 double-crust pie shell.


Comments: Send us comments about this recipe steve@pulpkitchen.com