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Raisin Pie


  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 1/2 cup sugar
  • 2 cups water, divided
  • 2 cups raisins
  • 1 tsp. vanilla
  • 1 Tbsp. vinegar
  • Pastry for double-crust 9 inch pie


Mix flour, cinnamon and sugar. Stir in enough of the water to make a fairly thin mixture. Cook raisins in the remaining water about 5 minutes. Stir in the flour mixture quickly to prevent lumping. Bring to a full boil, stirring constantly. Stir in vanilla and vinegar. Pour hot filling into prepared bottom crust. Top with remaining crust, sealing edges and making decorative cuts in top crust. Bake in preheated 450 degrees F oven 10 minutes. Reduce oven temperature to 375 degrees F and continue baking another 20-30 minutes or until nicely browned.

By Robin from Washington, IA

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