2 1/4 c Raisins
2 1/4 c Water
1 1/2 c Brown sugar;packed
1/4 c Flour; all purpose
1/4 ts Salt
3 tb Lemon juice
4 ts Butter
1 1/2 ts Lemon rind; grated
Pastry for “9 double crust p
Preheat oven to 425F. In saucepan, combine raisins and water; bring
to a boil. Reduce heat to medium-low and cook for 5 minutes; remove
from heat. Mix together sugar, flour and salt; stir in raisins.
Return to heat and bring to a boil; stirring constantly. Reduce heat
to medium-low and cook, stirring often, for 4-5 minutes or till
liquid is thickened and transculent. Remove from heat. Stir in lemon
juice, butter and lemon rind; let cool completely. Roll out half of
the pastry and fit into 9″ pie plate. Spread filling evenly in pie
shell. Roll out remaining pastry and fit over top. Seal, trim and
flute edge, cut steam vents in top. Bake in 425F oven for 15 minutes.
Reduce heat to 350F and bake for about 30 minutes longer or till
crust is golden. Raisin pie was traditonally served following
funerals for Amish and Old Order Mennonites.