Rasin Pie

In England my dad would sometimes spend a day baking and one of our favourites was raisin pie, even though he called it fly pie!

RAISIN PIE

1¼ cups seedless raisins
1 cup water
½ cup white sugar
½ cup brown sugar
pinch of salt
¼ tsp vanilla
2 tbsp cornstarch
¼ cup water

Wash and drain raisins. Put in saucepan with 1 cup water. Bring to boil, then simmer for 15 minutes. Add sugars, salt and vanilla. Make a paste of cornstarch and ¼ cup water. Stir into raisin mixture. Cook and stir over low heat until thickened and smooth. Cool a little. Line a 9 inch plate with your favourite pastry or use a frozen pie shell. Pour in filling. Cover top with lattice strips of pastry or frozen pie shell. Bake at 450° for 10 minutes . Reduce heat to 350° and continue baking until pastry is golden brown.

Fresh Fruit Dip

Now, this one is a little different but I could not resist it.



Fresh Fruit, cut up: apples, kiwi, bananas, strawberries, mellons what ever you like.



Dip: use vanilla pudding cups or make a vanilla pudding mix up and refrigerate.

Mix pudding with a dash of Grand Marnier, Kahlua or Peach Schnapps.



Start dipping.