Raisin Pie

Roger Cosgrove

2 cups water

2 cups raisins

½ cup light brown sugar

1 Tbs cornstarch

¼ tsp cinnamon

¼ tsp salt

½ tsp lemon juice

1 Tbs butter

½ tsp vanilla extract

2 pie shells for a large 9 inch pie

Combine raisins and water in a medium pot, bring to a boil and cook for 5 minutes.

Blend the brown sugar, cornstarch, cinnamon and salt together, slowly stir into the hot raisins.

Cook and stir mixture until it thickens. (doesn't take long). Remove from the heat and stir in the lemon juice, butter and vanilla. Cool slightly.

Pour the raisin filling into the pie shells. Put another pie crust on top, sealing the edges by pinching them together. Make several slits in the top of the pie.

Bake in a 425 degree oven for 30 to 35 minutes.

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