1 c. raisins
enough water to cover raisins
2 tbsp. gelatin
pinch of salt
1 c. sugar
1 tbsp. vinegar
1 unbaked pie shell

Cook 1 cup of raisins covered with water until plump, about 15 to 30 minutes. Then in a separate bowl make a thickening with gelatin, salt, sugar and vinegar mixed with water. Pour over raisins mixture. Cook to desired thickness. Add more sugar (to taste). Pour into unbaked pie shell and top with dough. Seal and flute edges.

Bake at 400°F for 30 minutes.