2 c seedless raisins
1 unbaked double-crust pie
: hot water
1/2 c sugar
1 TB cornstarch
1 c apple juice
1 TB cinnamon
: confectioners’ sugar
1 TB dark molasses
Preheat oven to 450. Cover raisins with hot water and let sit for
about 10 minutes and drain. Combine raisins with eggs, sugar,
cornstarch, apple juice, molasses, and cinnamon. Mix well. Pour into
pie shell. Finish with a lattice top and bake for 10 minutes at 450.
Reduce heat to 350. Bake another 30 minutes or until pie is golden.
Sprinkle top with confectioners’ sugar while still warm and serve.