1 lb. raisins
1 1/2 c. water
1 c. sugar

Cook until raisins are plump and tender.

1/2 c. butter
2 c. flour
Rub into crumbs

Take out 1 cup crumbs and set aside. To remainder add 2 eggs, 2 teaspoons baking powder and 1 cup milk.

Line pans with pie crust. Divide raisin mixture, and egg mixture evenly between two pies. Top with crumbs. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 25 minutes longer. Makes two 8 inch pies.