Ingredients Store-bought or homemade pie dough, enough for a 9-inch, double-crust pie 4 cups raisins 4 cups water 1 cup packed brown sugar 4 tablespoons cornstarch 1 teaspoon cinnamon ½ teaspoon salt 2 tablespoons lemon juice 2 tablespoons butter 2 teaspoons grated lemon zest Instructions Soak the raisins in the water for 30 minutes. Preheat the oven to 425° F (220° C). Pour the raisins and water into a large saucepan, and bring to a boil. Cook for about five minutes. In a medium bowl, mix the brown sugar, cornstarch, cinnamon, and salt. Add the mixture to the saucepan with the raisins. Cook over medium heat and stir until the mixture has thickened, about 10 to 15 minutes. Remove from the heat, and stir in the lemon juice, zest, and butter. Set aside to cool. Line a 9-inch pie pan with one sheet of the prepared pastry, and pour the cooled filling inside. With a sharp knife, slice the other sheet of pastry into strips, about an inch in width. Carefully lace the strips together into a lattice, and lay atop the pie, pinching the edges of the crust together and discarding any overhang. Set pie on a cookie sheet, and bake for 30 to 35 minutes until the crust is golden brown.
