Pastry for double crust pie (9" pie)
2 c. seedless raisins
2 c. water (or enough to cover raisins)
1/4 tsp. salt
1/2 c. sugar
1 tbsp. cornstarch (or 2 tbsp. flour)
1 1/2 tbsp. vinegar or 2 tbsp. lemon juice
2-3 tbsp. butter

Wash raisins and put into a 3 quart saucepan with the water to cover. Place over moderate heat, cover and bring to a boil. Boil gently 3-5 minutes or until tender. Blend salt, sugar, cornstarch (or flour). Sprinkle slowly into the raisins, stirring constantly. Cook and stir until juice is thickened 2-3 minutes. Remove from heat. Add vinegar or lemon juice.

Stir in butter until melted. Cool slightly. Pour into pie shell. Put top crust in place, making slits to allow the steam to escape. Bake 35-40 minutes.