2 c. raisins
3/4 c. sugar
2 c. water
2 tbsp. Realemon
1 tsp. lemon extract
2 tbsp. cornstarch mixed w/water

CRUMB TOPPING:

1/3 c. butter
3/4 c. flour
1/2 c. sugar

Cook raisins, sugar, water, Realemon and lemon extract over low heat until raisins are tender. Add cornstarch mixed with water at last of cooking period. Place cooled raisin mixture in bottom of unbaked pie crust. Place topping on top of raisin mixture. Bake at 400 degrees for 1/2 hour.

Amount of sugar, lemon and topping can be adjusted to your taste. Leftover topping can be kept in closed glass jar in refrigerator.