Ingredients Jump to Instructions ↓

  1. 2 1/2 c Dark seedless raisins

  2. 1 1/2 c Fresh orange juice

  3. 1 c Boiling water

  4. 1/2 c Granulated sugar

  5. 1/2 c Light brown sugar, packed

  6. 3 tb Cornstarch

  7. 1/2 ts Ground cinnamon

  8. 1/4 ts Ground cloves

  9. 1/8 ts Salt

  10. 2 ts Grated lemon rind

  11. 2 ts Grated orange rind

  12. 2 tb Fresh lemon juice

  13. 2 tb Butter

  14. 1 Egg, well-beaten

  15. 1 Pastry for 2-crust pie

Instructions Jump to Ingredients ↑

  1. Add raisins to orange juice and boiling water, simmer until tender (3-5 minutes). Combine sugars, cornstarch, ground cinnamon, ground cloves, and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1-2 minutes, or until transparent and thickened. Remove from heat. Blend in lemon rind, orange rind, lemon juice and butter, stirring well. Allow to cool slightly. Blend in beaten egg, stirring well. Pour warm filling into pastry-lined pie pan. Cover with lattice strips, weaving strips into basket-weave pattern. Bake in 425-degree oven for 30-40 minutes, or until pastry is brown and filling is bubbling. Serve slightly warm, plain, or with whipped cream.


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