Raisin Pie (5 star)

2
7/31/11
My Grandma Anna made lots of pies at Thanksgiving but her Raisin Pie is what I remember. We've tried other raisin recipes but I like this one the best. It turned out really well with a good flavor and plump raisins.We also like raisin-filled cookies and whenever we are in the area we stop at the Lehi Bakery for their raisin-filled cookies. One day Abby, Deward, and I stopped at the Lehi Bakery and I found out Deward liked the cookies too - in fact we didn't have any left by the time we got home.

Raisin Pie
(Lion House Pies, Deseret Book)
1-1/2 cup raisins
1-1/2 cups water
1/4 cup pineapple juice, or 1/4 cup more water
1/2 cup teaspoon vanilla
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1/4 cup lemon juice

In small sausepan, combine raisins, water, pineapple juice, and vanilla. Bring to a boil and cook 5 minutes. Pour micture through strainer. Set raisins aside, reserving liquid.

Mix sugar, cornstarch, and salt; add hot raisin liquid, beating with wire whip. Continue cooking ans stirring until thick, about 5 minutes. Add raisins and lemon juice; pour into unbaked pie shell. Cover with crust, seal and crimp. Bake at 375 degrees F. for about 50 minutes or to the desired brownness.