Cathleen's Kitchen

RAISIN PIE

Ingredients:
  • Pie
    Shallow 9-inch pastry shell
    1/2 cup dark raisins
    2 1/4 cups of water
    1 cup brown sugar
    1 tbsp fresh lemon juice
    1/2 tsp salt
    2 tbsp cornstarch
    2 tbsp (1/4 stick) butter
     
  • Topping
    1 cup all-purpose flour
    1 cup brown sugar
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/4 cup (1/2 stick) butter, softened
     

Preheat the oven to 375 degrees (F).  Prick the crust with a fork and pre bake it for just about 5 minutes; it should not yet be coloring.

In a 2-quart saucepan, combine the raisins, 2 cups water, brown sugar, lemon juice, and salt.  Bring to a boil over medium-high heat, stirring occasionally.

In a small bow, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly, about 2 minutes.  Stir in the butter and let the mixture cool.  Pour the cooled filling into the crust; set aside.

In a small bowl or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.  Sprinkle the crumb topping over the raisin pie.  Bake for about 25 to 30 minutes or until the top is golden brown.  Cool and refrigerate.

If you wish put a scoop of vanilla ice cream over it.  Really delicious.

 
 
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