This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks. ~ jan
A country fair winning recipe from years ago.
2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter
1 double unbaked pie crust
COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.
Makes 1 pie (8 servings).
Here are my tweaks:
Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.
I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins. This was fantastic! The combination of raisins really enhanced the flavor.
This pie was so good, seriously the best raisin pie I’ve ever eaten. It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.