3 Cups Raisins
1 and 1/2 Cups water
1 Cup Sugar
4 Tb Cornstarch
1 Tb Flour
1/2 tsp Cinnamon
1/4 tsp Salt
1 Tb Cider or White Vinegar or lemon juice
2 Tb Butter (optional)
Boil the raisins and water 5 minutes.
the sugar, cornstarch, flour, salt and cinnamon. Stir into the boiling
raisin mixture, and continue stirring as it boils and thickens and the
juice runs clear, about 3-5 minutes.
Stir in the vinegar or lemon juice and butter and let cool for 15 minutes.
Preheat the oven to 425 degrees.
roll out the pie dough and place in the pie dish. Trim the edges to a
1/2 inch overhang and pour in the raisin filling. Wet the bottom crust
edges and place the top crust on, and trim so 1/2" hangs over, then fold
under and press a decorative edge.
Bake for 15 minutes, then turn oven down to 375 degrees for 30 minutes. Let cool before cutting for at least 5 hours.