2 c. raisins
2 c. water
1/2 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. vinegar
1 tbsp. butter
Pastry for 2-crust pie

Combine raisins and water. Boil 5 minutes. Blend sugar, cornstarch and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Pour into unbaked pie shell. Cover with top crust. Bake at 425 degrees for 30 minutes or until brown.