1 c. raisins
1 1/2 c. sugar
1/4 c. flour
2 c. water
1 egg, beaten
2 tbsp. grated lemon peel
3 tbsp. lemon juice
2 (9") double crust pie shells

Rinse raisins and drain. In the top of a double boiler, mix sugar, flour and salt. Add water gradually, stirring constantly. Stir in raisins. Bring to a boil, stirring constantly and cook for 1 minute longer. Remove from heat. Add a small amount of hot mixture to the eggs, then stir eggs into mixture in the double boiler. Return to the heat and cook over simmering water for 5 minutes, stirring constantly.

Remove from heat, add lemon juice and peel. Cool. Pour into unbaked pie shell. Criss cross with pastry strips. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees for 20 minutes or until done.