· Pastry for a double crust pie
· 1 ½ c. raisins
· 1 ½ c. water
· 3 T. flour
· 1/8 t. salt
· ¾ c. brown sugar
· 2 T. vinegar
· 1 t. lemon zest
· ½ t. mixed cinnamon, allspice and nutmeg
· 2 T. butter
Line the bottom of a 9” pie pan with half of the pie dough.
Boil the raisins and water for 5 minutes.
Blend together the flour, salt and sugar. Slowly stir in some of the hot raisin mixture. Stir into the raisins and cook, stirring, until thickened.
Stir in the remaining ingredients. Pour into the prepared pie pan.
Top with remaining pastry; cut in slits.
Bake in a 450 degree oven for 15 minutes. Reduce oven to 350 and bake 25 minutes more or until golden brown.
Serve warm or cold.