2 1/4 cup raisins
2 1/4 cup water
1 1/2 cup brown sugar; packed
1/4 cup flour; all purpose
1/4 teaspoon salt
3 tablespoon lemon juice
4 teaspoon butter
1 1/2 teaspoon lemon rind; grated
1 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. Source: FOOD magazine (now defunct)
