Sunday, November 6, 2011

- Raisin Pie Filling

RAISIN PIE FILLING

3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter

Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.

Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.

Bake at 375º for 50 – 60 minutes.

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