Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
2 gallon (10 lb 8 oz) raisins
2 gallon water
4-1/2 cups (2 lb) sugar, granulated
1-1/2 quart (2 lb 4 oz) sugar, brown
1 tablespoon salt
1 tablespoon 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
Prepare Two-Crust Pie Shells. Set aside. Pick over and wash raisins. Drain thoroughly.
Combine raisins, 2 gallon 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 lb lemons A.P. (4 lemons) will yield 2/3 cup juice.
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.