This is one delicious pie! It's easy to make and turns out beautiful. It's no typo, there are no eggs. However, it thickens to a perfect serving consistency. The original recipe called for 2 cups of raisins. I only had a cup and a half and refused to go to the store for one item. I always have craisins around so I made up the difference, plus a few extra, with them.
We loved the combination of tartness from the craisins and sweetness of the raisins. I plan to cut the sugar to 1/3 cup next time.
This will definitely be my go to raisin pie recipe from now on.
Preheat oven to 425. Put a baking sheet in the oven to heat while making the pie filling. DON'T SKIP THIS STEP. By placing the pie pan onto the heated baking sheet you will get a crispy bottom crust that will not become soggy.
You will need 2 pie crusts, store bought of make your own. Line the pie pan with the bottom crust.
Combine raisins and water in a medium sauce pan, boil for 5 minutes. Sometimes I replace a portion of the water with rum. You can use as much or as little as you desire. Just reduce the amount of water by the same amount.
In a small bowl blend sugar, cornstarch, cinnamon, and salt. Add to raisin mixture, cook, stirring until clear. This only take a minute or so.
Remove from heat and stir in vinegar and butter. Cool slightly.
Pour into pastry lined pan. Cover with top crust. Put pie into oven on heated baking sheet. Bake for 25-30 minutes, until golden brown. Allow to cool before serving.