Robb's old fashioned raisin pie

1 Servings

Ingredients

Quantity Ingredient
2½ cup Dark seedless raisins
1½ cup Fresh orange juice
1 cup Boiling water
½ cup Granulated sugar
½ cup Light brown sugar, packed
3 tablespoons Cornstarch
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
⅛ teaspoon Salt
2 teaspoons Grated lemon rind
2 teaspoons Grated orange rind
2 tablespoons Fresh lemon juice
2 tablespoons Butter
1 Egg, well-beaten
1 Pastry for 2-crust pie

Directions

Add raisins to orange juice and boiling water, simmer until tender (3-5 minutes). Combine sugars, cornstarch, ground cinnamon, ground cloves, and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1-2 minutes, or until transparent and thickened. Remove from heat.

Blend in lemon rind, orange rind, lemon juice and butter, stirring well. Allow to cool slightly. Blend in beaten egg, stirring well.

Pour warm filling into pastry-lined pie pan. Cover with lattice strips, weaving strips into basket-weave pattern. Bake in 425-degree oven for 30-40 minutes, or until pastry is brown and filling is bubbling. Serve slightly warm, plain, or with whipped cream.

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