| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kitmailbox |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Raisins |
| 1 |
c |
Water |
| 1 |
c |
Packed brown sugar |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon rind; optional |
|
|
Pastry for a 2-crust pie |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Place the raisins and the water into a saucepan; bring to a boil. Cover and
simmer on low for about 5 minutes.
Combine the brown sugar, flour and salt in a small bowl. Add to the
raisins, cook and stir until the mixture comes back to the boil and
thickens. Remove from the heat.
Stir in the lemon juice and optional lemon rind. Set aside to cool for
about half an hour.
While the mixture is cooling line a 9-inch pie pan with pastry and preheat
the oven to 400F.
Pour the raisin mixture into the pie shell. Dampen the edges of the pastry.
Roll out the top crust and cover the filling; trim and crimp the the edges
to seal. Cut steam vents in the top crust and sprinkle with a little
granulated sugar.
Bake on the bottom shelf of a 400F oven for about 30 minutes or until
browned.
Source : Company's Coming - Pies by Jean Pare; 1992; ISBN 1-895455-04-9
Recipe by: Pies, Company's Coming by Jean Pare
Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Feb 13, 1998
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