I couldn't tell you how old this recipe(very old) is but it is one my Mother fixed for my dad. He was a lover of pies and Raisin was one of his favorites of many. I love Raisin pie and always brings back memories of my dad when I make it. If you have never heard of Raisin Pie or have never eaten it, try it once, you'll love it!
1In saucepan, combine all ingredients, cook and stir constantly over medium heat until thick. Pour into pastry-lined 9" pie plate. Moisten edge:adjust lattice crust and flute edge. Bake in 375 or 400 oven for 30-35 minutes. Pastry recipe follows.
28 or 9 inch 2-crust pie. this is a flaky pie crust and goes well with the Raisin pie.
32/3 C. plus 2 Tablesp. shortening
2 C. all-purpose flour
1 tsp. salt
4 to 5 Tabsp. cold water
(I add about 1 tablespoon of vinegar to the cold water)
Mix shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl. Gather pastry into a ball; shape into flattened round on light floured board.
For 2 crust pie, divide pastry in half and form 2 rounds.