Raisins are plumped in water, and brown sugar, cornstarch, cinnamon, vinegar and butter are stirred in. The filling is poured into a pastry shell, covered with a top crust, and baked in a hot oven for 30 minutes. Cool and serve with ice cream.
INGREDIENTS (for 8 servings):
- 2 cups raisins
- 2 cups water
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.