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RAISIN PIE


Pastry for a 9” double-crusted pie

¾ C white sugar

2 tbsp. flour

½ tsp. cinnamon

1 ½ C raisins

1 C water

1 tbsp. vinegar

1 tbsp. butter

Combine the sugar, flour and cinnamon in a saucepan and add the raisins.  Add the water and vinegar, stirring well and simmer until thickened.  Remove from the heat and add the butter.  Pour into an unbaked pie shell and cover with a top crust.  Cut slits in the top crust to let the steam escape.  Bake at 425°F for 10 minutes and then reduce the temperature to 350°F and bake for approximately 20 minutes or until lightly browned.