3 c. raisins
2 1/4 c. hot water
3/4 c. sugar
3 tbsp. cornstarch
1 1/2 tsp. grated lemon rind (optional)
3 tbsp. lemon juice (can use bottled)
2 tbsp. butter
1/2 tsp. salt
2 unbaked pie shells

Let raisins and hot water stand 5 minutes in saucepan. Mix cornstarch to sugar, blend. Add this to the raisins. Boil 1 minute, stirring. Remove from heat. Add remaining ingredients. Pour into bottom shell.

Top with the second shell; press shells together around edges of pie. Punch holes in top shell, sprinkle with some sugar and butter. Bake 425 degrees for 25 minutes.