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RAISIN PIE

2 1/2 cups seedless Sultana raisins
1 1/2 cups water
1/4 cup brown sugar
3 Tbsp cornstarch
2 Tbsp vinegar
1/3 cup orange juice or 1 orange, chopped (without peel)
1 cup evaporated milk or cream
Pastry for a double-crust pie

Wash raisins, add the water and simmer for 10 minutes. Add the
brown sugar. Moisten the cornstarch with vinegar and orange juice
(and a little water if using a chopped orange). Stir into the raisin
mixture and cook until thick. Add the milk. Roll out half the pastry
to line an 8-inch pie plate. Fill with the raisin mixture. Cover
with the other half of the pastry. Make three or four slits in the
top crust. Bake at 400 F for 35 to 45 minutes.

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