Ingredients
- 2 c. raisins
- 2 c. water
- 1/2 c. sugar
- 2 tbsp. flour
- 2 tsp. grated lemon peel
- 3 tbsp. lemon juice
Preparation
Step 1
425 F oven.
Prepare pastry.
Heat raisins and water to boiling and cook for 5 minutes. Stir together sugar and flour (THIS IS IMPORTANT) and stir into raisin mixture. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in lemon peel and juice. Pour hot filling into pastry line pie pan. Cover with top crust which has slits cut in it. Seal and flute. Brush on milk and sprinkle crust with sugar. Cover edge with 2 - 3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking.
Bake 30 - 40 minutes or until crust is brown and juice begins to bubble through slits in crust. Best served warm and top with a scoop of vanilla.