Raisin pie 3

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

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