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Ingredientes
- 2Â 1/2 c. dark seedless raisins
- 1Â 1/2 c. fresh orange juice
- 1 c. boiling water
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar packed
- 3 Tbsp. cornstarch
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1/8 tsp salt
- 2 tsp grated lemon rind
- 2 tsp grated orange rind
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. butter
- 1 x egg well-beaten
- 1 x pastry for 2-crust pie
Direcciones
- Add in raisins to orange juice and boiling water, simmer till tender (3-5 min). Combine sugars, cornstarch, grnd cinnamon, grnd cloves, and salt; stir into warm raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1-2 min, or possibly till transparent and thickened. Remove from heat.
- Blend in lemon rind, orange rind, lemon juice and butter, stirring well.
- Allow to cold slightly. Blend in beaten egg, stirring well.
- Pour hot filling into pastry-lined pie pan. Cover with lattice strips, weaving strips into basket-weave pattern. Bake in 425-degree oven for 30-40 min, or possibly till pastry is brown and filling is bubbling. Serve slightly hot, plain, or possibly with whipped cream.
