Raisin Pie

Ingredients:

pastry for 2-crust pie

2 cups raisin

2 cups boiling water

1/3 cup granulated sugar

1/3 cup brown sugar, firmly packed

2 1/4 tablespoon cornstarch

1/8 teaspoon salt

2 teaspoons grated lemon peel

1/2 teaspoon grated orange peel

2 tablespoons lemon juice

1 tablespoon orange juice

2 tablespoons butter

Directions:

Preheat oven to 425 degrees. In a saucepan, add raisins to water; simmer until tender, about 3-5 minutes. Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil for 1 minute. Remove from heat.

Blend in fruit peel and juices. Pour hot filling into pastry-lined 9" pie pan; dot top with butter. Adjust top crust; flute edges and cut vents. Bake at 425 degrees for 30-40 minutes. Serve slightly warm, plain or with scoops of vanilla ice cream or lemon sherbet.

Note: for variety, this can also be prepared with a meringue topping instead of the top crust. Try it both ways and decide which one you like the best.