Recipe#344

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-2 crust pie shells, unbaked
2 gal. (10 lb 8 oz) raisins
2 gal water
4 1/2 cups (2 lb) sugar, granulated
1 1/2 qt. (2 lb 4 oz) sugar, brown
1 tbsp. salt
1 tbsp. cinnamon, ground
1 3/4 cups (8 oz) cornstarch
1 1/2 cups water, cold
2/3 cup juice, lemon
1/2 cup (1 1/2 oz) lemon rind, grated
3/4 cup (6 oz) butter or margarine

INSTRUCTIONS

Prepare Two-Crust Pie Shells. Set aside. Pick over and wash raisins. Drain thoroughly. Combine raisins, 2 gal water, sugars, salt, and cinnamon. Bring mixture to a boil, reduce heat and let mixture simmer for 10 to 20 minutes or until raisins are plump and tender, stirring occasionally.

Combine cornstarch and 1/2 cups cold water. Stir until smooth; add gradually to raisin mixture. Bring to a boil and cook until thickened, stirring constantly. Turn off heat. Stir juice, rind, and butter or margarine carefully into thickened mixture. Cool thoroughly before using. Pour about 2 3/4 to 3 cups filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35 minutes or until lightly browned. Cut 6 wedges per pie.

NOTE: 1. 1 lb lemons A.P. (4 lemons) will yield 2/3 cup juice.
2. If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into each unbaked pie. Cut 8 wedges per pie.