Raisin Lemon Pie

Mrs. Letsy Everett

  • Pastry for 2 crust pie
  • 1 cup sugar
  • 1 1/2 cup water
  • 1 1/2 cup raisins
  • 1/4 tsp salt
  • 1 lemon
  • 2 Tbsp butter or margarine, softened
  • 3 Tbsp flour

Prepare pastry. Combine sugar, water, raisins and salt in saucepan. Cut half the lemon into thin slices, then into quarters, remove seeds and add to raisin and sugar mixture. Bring to boil, then cover and simmer for 15 minutes. Blend butter with flour and add to raisin mixture, stirring to keep smooth. Bring this mixture to boil and cook until thick – about 3 minutes. Add juice from remaining half lemon.

Now roll out half of pastry and fit into 8-inch pie pan. Pour in raisin-lemon mixture. Roll out remaining pastry, cut into strips and make lattice top.

Bake in hot over, 425° for 30 minutes.

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