Name: Old-Fashioned Raisin Pie
Ingredients: Recipe For 9" 2 Crust Pie; 15 oz Raisins; 1 Pk, 3 C; 3/4 c Brown Sugar; Firmly Packed; 2 tb Cornstarch; 2 tb Instant Tang Orange Drink; *; 1 1/4 c Water; 2 tb Lemon Juice; 1 c Walnuts; Coarsely Chopped; 2 tb Butter Or Regular Margarine

Because we often associate hospitality with our homes, here are some ways in which we can use those homes for the good of others. We can offer our homes for: 1. Home Bible Studies. 2. Home Cell Groups. 3. A place for traveling evangelists or conference speakers. 4. A place for visiting missionaries. 5. Sunday School parties. 6. Hosting singles’ groups. 7. Hosting youth activities. 8. Hosting dinners for the staff or pastors. 9. Providing dinners for international students. 10. Hosting Christian singing groups who may be traveling in our area. 11. A temporary place to stay for those families who move into our area. 12. Hosting dinners for the senior members of the church (golden agers). 13. A place for various church committees to meet. 14. A place where children can be provided for when their mothers need a day out. 15. By taking in people who do not have a home.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Desserts, Fruits, Pies	6	Servings

INGREDIENTS

		Recipe For 9" 2 Crust Pie
15	oz	Raisins; 1 Pk, 3 C
3/4	c	Brown Sugar; Firmly Packed
2	tb	Cornstarch
2	tb	Instant Tang Orange Drink; *
1 1/4	c	Water
2	tb	Lemon Juice
1	c	Walnuts; Coarsely Chopped
2	tb	Butter Or Regular Margarine

INSTRUCTIONS

*    Any type of Instant Orange Breakfast Drink will do.
Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle.  Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate.  Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan.  Stir in the water and lemon juice.  Cook over medium
heat, stirring constantly, until the mixture boils and thickens.  Remove
from the heat and stir in the walnuts.  Turn the mixture into the
pastry-lined pie plate and dot with the butter.  Roll out the remaining
pastry to an 11-inch circle.  Place the top crust over filling and trim the
edge to 1-inch beyond the rim.  Fold the top crust under the bottom crust
and form a ridge.  Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly.  Cool on a wire rack.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

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“God specializes in surprise endings”