Raisin pie 3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped raisins |
| 1 | cup | Hot water |
| ½ | teaspoon | Butter |
| ½ | teaspoon | Grated lemon rind |
| 1 | cup | Brown sugar |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Salt |
| 1 | Egg; beaten | |
| 1 | tablespoon | Lemon juice |
| Pastry for double-crust pie | ||
Directions
Bring the raisins, water, butter and lemon rind to a boil; cook for 5 minutes.
Cool a little then add the beaten egg and mix well.
While the mixture is cooling line a pie pan with pastry and preheat the oven to 400F.
Pour the filling into the unbaked pie shell. Roll out the top crust; cover and seal edges.
Bake at 400F for about 25 to 30 minutes.
Source : Canadian Mennonite Cookbook; 1989; ISBN 0-7737-5038-X Recipe by: Canadian Mennonite Cookbook Posted to KitMailbox Digest by Buddy <buddy@...> on Feb 13, 1998