I made this pie as a special favor for a friend of mine (even though I’d never heard of such a thing)and he said this was the best raisin pie he’d ever eaten. I have a feeling I will get additional requests for it in the future. My only comment is that I would make 1 1/2 to 2 times the filling because I like my fruit pies to be HIGH. I also like to brush the crust with milk and sprinkle with granulated sugar before I bake it. This makes for a very pretty presentation and a tastier “bone”.
Ingredients
4 C. water
4 C. raisins
1 C. light brown sugar
5 T. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells
Directions
Combine raisins and water in a med. pot, bring to a boil and cook for 5 minutes. Blend the brown sugar, cornstarch, cinnamon and salt together, slowly stir into the hot raisins.
Cook and stir until the syrup has thickened (happens pretty quick). Remove from the heat and stir in the lemon juice, butter and vanilla. Cool slightly.
Pour the raisin filling into one of the pie shells, remove the pie crust from the other shell and place on top, sealing the edges by pinching them together. Use a knife to make a couple of slits in the top of the pie. Bake in a 425 degree oven for 30-35 minutes.
From: allrecipes.com
