Special Raisin Pie


  • 2-1/2 cups raisins
  • 2 cups water
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon rum extract
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter


  • In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract.
  • Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with raisin mixture. Dot with butter.
  • Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Editor’s Note


Nutrition Facts

1 piece: 481 calories, 17g fat (8g saturated fat), 18mg cholesterol, 266mg sodium, 82g carbohydrate (46g sugars, 2g fiber), 3g protein.

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