Raisin Pie
| 2 cups raisins 1 cup each orange juice and water 1/2 cup sugar 2 tblsp cornstarch |
1 tsp. allspice 1 tblsp. lemon juice pastry for double-crust 9 inch pie beaten egg white and sugar for glaze |
In saucepan combine raisins, juice and
water:
bring to boil. Reduce heat, simmer 5 minutes.
Combine sugar, cornstarch and allspice;stir into raisin mixture.
Cook and stir over medium heat until thickened,about 1 minute.
Remove from heat, stir in lemon juice. Cool 10 minutes, pour into
pastry lined pie plate. cover with top crust. or lattice strips. sal
and flute edges.
Brush with beaten egg; sprinkle with
sugar.Bake in preheated 425*
oven 10 minutes or until filling is bubbly and crust golden brown.
Cover with foil as needed to prevent overbrowning. Cool at
least 1/2 hour before cutting. Serve warm or at room temperature
with ice cream or whipped cream;if desired-
Makes 1---9 inch pie
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