Raisin Pie

 

Make pastry for two-crust pie of desired size.  Line pie pan.

 

for 9" Pie                                            for 8" Pie

2 cups seeded raisins                          1 1/2 cups

2 cups boiling water                            1 1/2 cups 

1/2 cup sugar                                      1/3 cup

2 tbsp. flour                                        1 1/2 tbsp. 

1/2 cup chopped nuts                          1/3 cup

2 tsp. grated lemon rind                       1 1/2 tsp.

3 tbsp. lemon juice                              2 1/2 tbsp.

 

Heat oven to 425 degrees.  Cook raisins in water until tender (about 5 minutes).  Stir in mixture of sugar and flour.  Cook over low heat stirring constantly, until boiling.  Boil 1 minute.  Remove from heat.  Stir in nuts, lemon rind and juice.  Pour hot filling into pastry-lined pan.  Cover with top crust. Cut in slits.  Bake 30 to 40 minutes.