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Ingredients
- 2 c. raisins
- 1 1/2 c. water
- 1/2 c. sugar
- 2 Tbsp. flour
- 3 Tbsp. lemon juice
- pastry for 2-crust pie
Method
- In saucepan, combine raisins and water; cook uncovered for 10 minutes or until raisins are plumped.
- Combine sugar and flour; stir into raisins.
- Cook over low heat, stirring constantly, until mixture thickens and bubbles; cook 1 minute more.
- Remove from heat and stir in juice.
- Line 9-inch pie plate with pastry; add raisin mixture.
- Adjust top crust.
- Cut slits to allow steam to escape. Bake at 425° for 30 to 40 minutes.
- Cover edge of crust with foil if it browns too quickly.
