Mom's Raisin Pie
Ruth Ann Vokac
After I was married, I was so happy one day to find raisin pie at my town's local coffee shop. But after I took one bite, I knew that it wasn't like Mom's.
After that, my sister made raisin pie occasionally, and brought me a piece. It is fun to revisit home with a taste from the past!
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·pie dough for double crust pie
How to Make Mom's Raisin Pie
- Preheat the oven to 425 degrees.
- Boil raisins in 1 3/4 cup water for 5 minutes.
- Combine sugar, cornstarch, cinnamon, and salt. Add remaining 1/4 cup water and stir. Add this mixture to the raisins, stirring until mixture boils.
- Remove from heat and add butter and vinegar.
- Prepare crust for a 2 crust pie. Place 1 pie round into a pie plate and pour raisin mixture into it. Cut decorative steam holes in the top crust and put over pie. Trim as necessary, pinch edges together, crimping the edge.
- Bake 25 minutes until juice bubbles through the top crust.
Remove pie to a wire rack to cool.