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Pastries for a double crust 9-inch pie 2 cups raisins 2 cups water 1/2 cup packed brown sugar 1/2 cup white sugar 3 tablespoons cornstarch 1-1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/8 teaspoon salt 1 tablespoon cider vinegar 3 tablespoons butter

Place the bottom pie pastry into your pie pan and put it into the refrigerator to cool. Set the top pastry aside for use when you finish the pie. Get out your favorite saucepan and put the raisins and 2/3 cup of water into it for 5 minutes of heating. Get out a nice mixing bowl into which you’ll mix the dry ingredients, including the brown sugar, white sugar, cornstarch, cinnamon, allspice and salt. Take your time adding the rest of the water while mixing the contents of the bowl. Then, add this mixture to the cooking raisins. Once added to the cooking raisins you’ll want to stir constantly until you begin to get bubbles. At bubble-time, add the vinegar and butter and continue to cook and stir until the butter melts and blends in. Remove from heat and let cool some. Retrieve your chilled pie shell from the refrigerator and pour the warm filling into the shell. Put the remaining crust on top, crimping the edges. Bake in a preheated oven at 400 degrees for 20-30 minutes, and you’ll have a delicious pie.