| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Kitmailbox |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Source : Canadian Mennonite Cookbook; 1989; ISBN 0-7737-5038-X
Recipe by: Canadian Mennonite Cookbook
Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Feb 13, 1998
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