Ingredients
4 C. water
4 C. raisins
1 C. light brown sugar
5 T. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells
Directions
Combine raisins and water in a med. pot, bring to a boil, and cook for 5 minutes. Blend the brown sugar, cornstarch, cinnamon, and salt together, and slowly stir into the hot raisins.
Cook and stir until the syrup has thickened (happens pretty quick). Remove from the heat and stir in the lemon juice, butter, and vanilla. Cool slightly.
Pour the raisin filling into one of the pie shells, remove the pie crust from the other shell, and place it on top, sealing the edges by pinching them together. Use a knife to make a couple of slits at the top of the pie. Bake in a 425-degree oven for 30-35 minutes.
Source: allrecipes.com