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“Just lovely served warm with lightly sweetened whipped cream or premium vanilla ice cream, this pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix first sixingredients together in a saucepan and heat to boiling.
  2. Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
  3. Stir raisins into hot mixture; remove from heat.
  4. line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
  5. Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
  6. Bake in a preheated 425F oven for 35 to 40 minutes.

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