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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie. We had lot of wild game and raisin pies during those days! Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 cup water |
1/2 cup dark corn syrup |
1-1/2 cups raisins |
1 tablespoon lemon juice |
2 teaspoons butter |
pastry for a double-crust pie (9 inches) |
Directions:
1. In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin).
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
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