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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pastry for 1 double-crust (9-inch) pie |
1 1/2 cups sugar |
1 cup raisins |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
2 cups water |
1 egg, beaten |
2 tablespoons grated lemon rind |
3 tablespoons lemon juice |
Directions:
1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2. Combine sugar, raisins, flour, salt, and water in a medium saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat, and cool 5 minutes.
3. Gradually stir about one-fourth hot mixture into egg; add to remaining hot mixture, stirring constantly. Pour raisin mixture into top of a double boiler; place over boiling water, and cook 5 minutes, stirring frequently. Remove from heat, and stir in lemon rind and juice. Cool completely. Pour cooled raisin mixture into pastry shell.
4. Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strip's, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 450° for 10 minutes. Reduce heat to 350°, and bake an additional 20 minutes.
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