This raisin pie has been handed down to me from my great-grandmother Ma. I happen to love raisins; put them in a pie and serve a scoop of vanilla ice cream, and I’m a happy a girl!
1 (9-inch) refrigerated piecrust
2 ½ cups raisins
2 ¼ cups water
⅔ cup firmly packed brown sugar
2 tablespoons cornstarch
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon white vinegar
2 tablespoons butter
Preheat the oven to 400 degrees. Line a 9-inch pie plate with the piecrust, and set it aside. Place the raisins and water in a saucepan over high heat. Bring to a boil, cook for 5 minutes, and then remove from heat.
In a large bowl mix together the brown sugar, cornstarch, orange peel, cinnamon, and salt. Stir the raisins into the sugar mixture. Stir in the vinegar and butter until the butter is melted and the mixture has slightly thickened. Pour the filling into the crust, and bake the pie for 35 to 40 minutes. Let the pie cool for at least 1 hour before slicing.
MAKES 8 SERVINGS.