Pastry for double-crust pie
1 c. "normal" raisins
1 c. golden raisins
2 c. water
1/2 c. brown sugar, firmly packed
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. chopped walnuts
1 tbsp. vinegar
1 tbsp. butter

Line a 9 inch pie tin with half of pastry. Cook raisins in 2 cups of water for 5 minutes. Combine sugar, cornstarch, cinnamon, salt and nuts. Add this to raisins. Cook it until clear and thickened, stirring. Remove mixture from heat. Add vinegar and butter, then cool. Pour into pie tin. Top with remaining rolled crust, pinching edges to seal. Cut a few slits in crust. Bake at 425 degrees for about 30 minutes.