Sherried Raisin Pie
|Water||1 1⁄4 Cup (20 tbs)|
|Sherry/Apple juice||2⁄3 Cup (10.67 tbs)|
|Sultana raisins||2 1⁄4 Cup (36 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Cold water||1⁄4 Cup (4 tbs)|
Pour 11/4 cups water and sherry over the raisins.
Bring to a boil; then cover, and simmer for 5-6 minutes.
Stir in the brown sugar and the cornstarch mixed smoothly with 1/4 cup cold water.
Stir, and cook until thickened and clear.
Add cinnamon, vanilla and butter.
Taste and if sweet, add 1 or 2 teaspoons of vinegar or lemon juice.
If not sweet enough, stir in 1 or 2 tablespoons brown sugar.
Cool and scrape into a 9-inch unbaked pie shell.
Cover with pastry top, and bake at 425°F for 35-40 minutes or until pastry is golden.