1 pkg. seedless raisins
2 1/4 c. water
1/3 c. sugar
1/2 tsp. cinnamon
Dash salt
3 tbsp. cornstarch
2 tbsp. lemon juice
1 pkg. pie crust mix

Simmer raisins and 2 cups water in uncovered saucepan until soft. Remove from heat; add sugar, cinnamon, salt and cornstarch blended with 1/4 cup cold water. Bring to a boil, stirring constantly; cool, add lemon juice.

Prepare pastry as directed on package and divide in half. Roll into rectangles to fit shallow pan, 7x11 inch. Place one sheet of pastry on bottom of pan, fill with raisin mixture. Top with second sheet of pastry. Bake in hot oven, 425 degrees for 25 minutes. Cool, cut into 8 squares.