This is an old-timey recipe that has always been a popular Fall treat for weeknights since most of the ingredients were probably in the pantry .
INGREDIENTS:
2 cups raisins
1 cup ripe pears, peeled, cored, and diced
1 1/2 cups water
4 tablespoons orange juice
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons butter
2 unbaked pie crusts
METHOD:
Bring water and juices to a boil. Add raisins and diced pears. Simmer for 10 minutes. Combine sugar and cornstarch together and then add to the raisin mixture, stirring constantly. Cook until the mixture comes to a boil and is clear. Cool slightly.
Pour into unbaked pie shell. Dot with butter and top with crust. Crimp edges. Cut vent holes. Brush the top with cream or canned milk, and lightly dust with a little sugar. Bake at 450°F for 10 minutes, then reduce heat to 350°F. Bake for about 25 minutes more, or until the crust is nicely browned.
