Amish Raisin Pie

• pastry for 9-inch 2-crust pie
• 2 c. seedless raisins
• 2 c. water
• 1/2 c. brown sugar
• 1/2 c. granulated sugar
• 3 Tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• speck of salt
• 1 Tbsp. cider vinegar
• 2 Tbsp. butter
• 1 tsp. grated orange rind (optional)

1. Preheat oven to 400u0b0.
2. Line bottom of pie pan with half of pastry.
3. In a medium saucepan, simmer the raisins and 2/3 cup of the water over medium heat for 5 minutes.
4. In a small bowl combine the next 6 ingredients.
5. Gradually stir in the remaining 1 1/3 cups water.
6. Add to the raisins, stirring until mixture bubbles up.
7. Add vinegar, butter and orange rind.
8. Continue cooking until butter is melted.
9. Cool to lukewarm.
10. Pour into the uncooked pie shell.
11. Top with second crust; cut slits to allow steam to escape. Bake for 25 minutes or until golden brown.
12. Cool completely before cutting.

pastry, raisins, water, brown sugar, sugar, cornstarch, ground cinnamon, ground allspice, speck of salt, cider vinegar, butter, orange rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557687 (may not work)