Grandma’s Old Fashioned Raisin Pie
2 cups Raisins
2 cups water
1/2 cup brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1 tbs vinegar
1 tbs butter or margarine
1 Pastry for double-crust pie, unbaked
Combine raisins and water and boil for 5 minutes.
Blend sugar, cornstarch, cinnamon, and salt.
Add to raisin liquid and cook, stirring until clear.
Remove from heat.
Stir in vinegar and butter. Cool slightly. Turn into a pastry-lined pan.
Cover with top pastry or lattice strips.
Bake at 425 for about 30 minutes or until the crust is golden brown.