1 c. seedless raisins
2 eggs
2/3 c. granulated or brown sugar
2/3 c. light corn syrup
1/3 c. butter, melted
1 tsp. vanilla
1 unbaked pie crust (plain pastry)

Pie shell can be 8 or 9 inch depending on how thick you like the filling. I use 9 inch. Place the raisins in a steamer or sieve over hot water to plump for 5 to 10 minutes while preparing other ingredients. Beat eggs and sugar until thick; add corn syrup, sugar, butter, vanilla and raisins. Bake at 325 to 350 degrees about 45 minutes until filling is firm. Filling puffs up while baking, then settles.