Raisin Pie

• 2 c. raisins
• 2 c. boiling water
• 1/3 c. granulated sugar
• 1/3 c. brown sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. salt
• 2 tsp. grated lemon rind
• 1/2 tsp. grated orange rind
• 2 Tbsp. lemon juice
• 1 Tbsp. orange juice
• pastry for 2-crust (9-inch) pie
• 2 Tbsp. butter or margarine

1. Add raisins to water.
2. Simmer until tender (3 to 5 minutes). Combine sugars, cornstarch and salt; stir into hot raisins.
3. Cook slowly, stirring constantly, to full rolling boil; boil 1 minute. Remove from heat.
4. Blend in fruit rinds and juices.
5. Pour hot filling into pastry-lined pie pan; dot top with butter.
6. Cover with remaining pastry.
7. Bake in 425u0b0 oven for 30 to 40 minutes.
8. Serve slightly warm, plain or with whipped cream.

raisins, boiling water, sugar, brown sugar, cornstarch, salt, lemon rind, orange rind, lemon juice, orange juice, pastry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=185433 (may not work)