| 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 <[email protected]> on Feb 13, 1998
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