Raisin Pie

Raisin Pie

2 cups Raisins

2 cups Water

1/2 cup Sugar

2 tbsp Cornstarch

Water to make a paste

1 tbsp Lemon Juice

9” Pie Shell, Unbaked

Bring raisins, water and sugar to boil in a medium saucepan over high heat. Reduce heat to a simmer.  

Make a runny paste of the cornstarch and water. Add slowly and cook until thick. Add lemon juice and stir to combine. 

Pour into an unbaked pie shell and bake at 425 degrees for 30 minutes or until lightly browned. 

Note:  If using a 9” frozen pie crust, it’s not really 9”, so reduce the raisins and water to 1/2 cups and only bake for 25 minutes. You could potentially reduce that more.