Seeded Malaga Raisin Pie
|Pastry for double crust pie||1 (Of 10 Inch Size)|
|Seeded raisins||2 Cup (32 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Grated orange rind||1 Teaspoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Simmer raisins, boiling water, orange rind, and salt for 10 minutes in a covered saucepan.
Thoroughly combine brown sugar and cornstarch.
Gradually add to the raisin mixture, stirring to prevent lumps.
Cook over medium heat until the sauce is thick and clear.
There should be no taste of raw cornstarch.
Remove from the heat.
Add orange juice, lemon juice, and butter.
Line a 10" pie plate with pastry.
Do not trim.
Add cooked raisin mixture.
Moisten pastry around the edge of the pie plate.
Cover with top pastry, trim, flute.
Cut a few decorative slashes in the top.
Bake at 450 degrees for 15 minutes, reduce heat to 350, and continue baking 20 to 25 minutes more or until the pastry is beautifully browned.