Ingredients
3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon salt1 cup water1/2 cup dark corn syrup1-1/2 cups raisins1 tablespoon lemon juice2 teaspoons butterPastry for a double-crust pie (9 inches)
Preparation
In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin).
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.
