Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 2 tablespoons cornstarch

  3. 1/4 teaspoon salt

  4. 1 cup water

  5. 1/2 cup dark corn syrup

  6. 1-1/2 cups raisins

  7. 1 tablespoon lemon juice

  8. 2 teaspoons butter Pastry for a double-crust pie (9 inches)

Instructions Jump to Ingredients ↑

  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). 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. 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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