Raisin Pie V 2.2

I started making raisin pie around Halloween close to 20 years ago because it sounded interesting and unusual and then I really came to love it. But I never wrote down my own version that has evolved over a dozen attempts so here it is for posterity.

My adaptations all go under the heading: “Prefers Stronger Flavors”

Ingredients:

• 1 1/2 cups raisins
• 2 cups golden raisins
• 1 cup sugar
• 2 Tbsp molasses
• 2 Tbsp lemon juice
• 2 Tbsp vanilla
• 1 tsp corn starch
• 1/4 cup flour
• 1/4 tsp anisé seed
• 1 1/2 tsp cinnamon 
• 1/4 tsp ground cloves
• 1 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 2 prepared pie crusts or make your own

Steps:

1. Preheat oven to 425 degrees
2. Take the crust out of the fridge to warm up a little
3. Mix the raisins together and cover with boiling water
4. Let them soak for about 15 min then drain.
5. Mix in all other ingredients and spices and let sit for 15 min to thicken.
6. Do the pie crust thing, fill the pie, cover the pie and make sure there’s venting...it steams a lot.
7. Bake for 15 min
8. Reduce heat to 350 and bake for another 30-40 min watching the crust. If it starts to darken too much cover it with foil and keep rolling.
9. Let it cool completely before serving.

Have fun!