1 (15 oz.) pkg. raisins
1 3/4 c. canned pineapple juice
2 tbsp. cornstarch
3/4 c. light brown sugar, packed
1/8 tsp. salt
2 tbsp. lemon juice
2 tbsp. butter
Pastry for 9-inch crust

Soak raisins in pineapple juice several hours. Blend cornstarch, salt and sugar with raisin mixture. Cook, stirring, over moderate heat until thickened and clear. Remove from heat, stir in lemon juice and butter. Bake below center of oven at 400 degrees for 25 to 30 minutes.