2 c. Sun Maid raisins
2 c. water
1/2 c. packed brown sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. vinegar
1 tbsp. butter
Pastry for double crust

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisin and cook, stirring until clear. Remove from heat. Stir in vinegar and butter; cool slightly. Turn into pastry lined pan. Cover with top crust. Bake at 420 degrees for about 30 minutes or until golden brown.