Raisin Pie

It's not Thanksgiving if there is no Raisin Pie! Even though Man With A Drill and I are the only one's that love it in a group of 26 people, I refuse to stop making it. If you love raisins, you are sure to love this pie! It's taken from the Lion House Cookbook and it's the best recipe I've ever tasted. Make sure your ingredients are fresh for the best pie ever!

Raisin Pie
(Lion House Pies, Deseret Book)

1-1/2 Cup Raisins
1-1/2 Cups Raisin Water
1/4 Cup Pineapple juice
1/2  tsp Vanilla
1 Cup Sugar
1/4 Cup Cornstarch
1/2 tsp Salt
1/4 Cup Lemon Juice

In small saucepan, combine raisins, water, pineapple juice, and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside, reserving liquid.

Mix sugar, cornstarch, and salt; add to hot raisin liquid, beating with wire whip. Continue cooking and stirring until thick, about 5 minutes. Add raisins and lemon juice; pour into unbaked pie shell. Cover with crust, seal and crimp. Bake at 375 degrees F. for about 50 minutes or to the desired brownness. Be sure to put some tin foil around the edge of your pie so your edges will not burn.