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Raisin Pie

pastry for two-crust 8 or 9 inch pie
1 1/2 cups raisins
1 1/2 cups water
3 tablespoons flour
1/8 teaspoon salt
1/2 to 3/4 cup white or brown sugar
1 to 2 tablespoons vinegar or lemon juice
1 teaspoon grated lemon rind (optional)
1/2 teaspoon mixed cinnamon, allspice and nutmeg
2 tablespoons butter

Simmer the raisins in the water about 5 minutes, or until they
begin to plump. Mix the flour, salt, and sugar, and slowly stir
in some of the hot liquid in which the raisins have cooked. When
well combined, turn into the raisins and liquid and cook and stir
until thickened. Remove from the heat, let cool a few minutes,
and add the remaining ingredients. Cool to room temperature. Trun
into a pastry- lined pan, trim and moisten the pastry edge, and
top with pastry. Trim and crimp the edges and cut slits in the
top. Bake at 450 degrees 15 minutes, then reduce to 350 degrees
and bake aobut 25 minutes more, or until the pastry is nicely
browned.

Serve hot, warm, or cold. If served hot or warm the pie is sometimes
topped with a slab of aged Cheddar cheese, or accompanied by a rum,
sherry, or lemon sauce. Serve cold with ice cream or with these.

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