Nell Fuselie

• 2 cups raisins
• 1/4 cup water
• 1 3/4 water
• 1 Tbsp butter
• 1/2 cup brown sugar – packed
• 2 Tbsp cornstarch
• 1 Tbsp vinegar
• 1 tsp cinnamon
• 1/8 tsp salt
• Pastry for 8-9″ double crust pie shell

Boil raisins in 1 3/4 cup water for 5 minutes.

Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup cold water. Add to raisins. Stir until mixture boils.

Remove from heat and add butter and vinegar. Stir until butter is melted.

Pie into pie shell. Cover with top crust. Cut steam vents.

Bake 25 minutes at 425°