- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup dark corn syrup
- 1-1/2 cups raisins
- 1 tablespoon lemon juice
- 2 teaspoons butter or margarine
- Pastry for a double-crust pie (9 inches)
- Whipped cream, optional
- In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice and butter. Pour filling into a pastry-lined pie plate. (Filling will be thin.) Cover with the top crust; seal and flute edges. Cut slits in the top. Bake at 425° for 10 minutes. Reduce temperature to 375°; bake 20 minutes more or until crust is golden. Serve with whipped cream if desired. Yield: 8 servings.
Reviews forGrandma Meg's Raisin Pie
"I have not made this recipe yet but plan to - are you sure grandpa was supposed to shoot a 'peasant'?"