Ingrients & Directions
1 c Chopped raisins
1 c Hot water
1/2 ts Butter
1/2 ts Grated lemon rind
1 c Brown sugar
2 ts Cornstarch
1/4 ts Salt
1 Egg; beaten
1 tb Lemon juice
Pastry for double-crust pie
Bring the raisins, water, butter and lemon rind to a boil; cook for 5
minutes.
Cool a little then add the beaten egg and mix well.
While the mixture is cooling line a pie pan with pastry and preheat the
oven to 400F.
Pour the filling into the unbaked pie shell. Roll out the top crust; cover
and seal edges.
Bake at 400F for about 25 to 30 minutes.
Yields
6 Servings