Yield: 6 Servings
| Measure | 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 \N | Egg; beaten |
| 1 tablespoon | Lemon juice |
| \N \N | Pastry for double-crust pie |
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