Special Raisin Pie

Ingredients 2-1/2 cups raisins 2 cups water 1/3 cup packed brown sugar 1/3 cup sugar 1/8 teaspoon salt

2 tablespoons plus 1-1/2 teaspoons cornstarch 1/4 cup cold water 2 tablespoons lemon juice 1 tablespoon orange juice 2 teaspoons grated orange zest

1 teaspoon grated lemon zest 1/2 teaspoon rum extract Dough for double-crust pie 2 tablespoons butter

Directions In a small saucepan, mix raisins and water. Bring to boil; cook 2 minutes. Cook sugars and salt until dissolved.  

Blend cornstarch and cold water; slowly add to pan. Heat and whisk for 2 minutes until thickened and bubbling. Remove from heat and add juices, zests, and extract.

Place half the pie dough in a 9-inch pie plate after rolling. Fill with raisin mix. Make butter dots.

Roll remaining dough into lattice crust. Seal and flute edge. Bake at 375° for 35–40 minutes, foiling the border in the last 10 minutes, until crust is golden brown and filling is bubbling. Wire-rack cool. Put leftovers in fridge.

Nutritional Info 1 piece: 481 calories, 17g fat (8g saturated fat), 18mg cholesterol, 266mg sodium, 82g carbohydrate (46g sugars, 2g fiber), 3g protein.