Pies made from seedless and seeded raisins taste different—try both
Pastry for 2-crust pie
2c. raisins (seedless or seeded)
2c. boiling water
⅓c. brown sugar, firmly packed
2tsp. grated lemon peel
½tsp. grated orange peel
2tblsp. lemon juice
1tblsp. orange juice
2tblsp. butter or regular margarine
Add raisins to water; simmer until tender (3 to 5 minutes). Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1 minute. Remove from heat.
Blend in fruit peel and juices. Pour hot filling into pastry-lined 9" pie pan; dot top with butter. Adjust top crust; flute edges and cut vents.
Bake in hot oven (425°) 30 to 40 minutes. Serve slightly warm, plain or with scoops of lemon sherbet.