3/4 c Water 2/3 c Sugar
2 c Raisins, seedless 1 tb Flour, all-purpose
1 tb Vinegar, cider 1/4 ts Salt
1 tb Butter (or marg.) Pastry for 8″ double crust
1/2 c Nuts; chopped -pie; unbaked
Add water to raisins and simmer until approximatley 1/4 cup liquid
remains. Add vinegar, butter, and nuts. Cool slighlty. Mix sugar,
flour, and salt. Stir into raisin-nut mixture and pour into
pastry-lined piepan. Cover with top crust or lattice strips. Bake at
450 degrees for 10 minutes; then reduce heat to 375 degrees and bake
25 minutes longer. Serve slightly warm.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.
Yields
1 pie (8″)