14 1/2 ounces pie pastry for a 9-9.5 double crust deep dish pie
Instructions
Using a 9 or 9.5 inch deep dish pie pan, line the bottom with the pie pastry.
Put it back into the refrigerator until you are ready to pour in the filling; keep it nice and cool.
First you need to make the raisin filling. Combine the raisins and water in a small saucepan and boil them for 5 minutes, getting them nice and soft and plump.
Blend the brown sugar, cornstarch, cinnamon, and salt together then add into the hot raisin mixture.
Cook, stirring constantly, until the mixture is clear. The cornstarch will be cloudy for a little while then poof! All of a sudden your filling is clear and beautiful.
Remove from heat, and stir in the lemon juice and zest, followed by the butter. Cool slightly.
Time to get out your pie dish. Pour the filling into the pie plate and then cover with top crust. Seal edges, and cut slits in the top crust, whichever designs you like the best. Just make sure there are slits in the top of the pie.
Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes until it's gorgeous and browned.