Recipe - Raisin Crumb Pie

1 pound Raisins
1 One half cup Water, cold
3 cup Sugar
2 cup Flour
One fourth cup Shortening
1 cup Milk
2 Egg, well beaten
2 teaspoon Baking powder
*pastry

This recipe makes enough filling for 2 pies. Wash and clean raisins and add
the cold water and 1 One half cups of sugar. Cook until raisins are tender and
plump. Set aside to cool. Mix the flour, 1 One half cups of sugar and the
shortening, crumbling well with the finger tips. Take out one cup of these
crumbs and set aside. To the remaining crumb mixture add the eggs and milk,
and mix well. Stir in the baking powder. Line two large pie pans with pie
pastry, and fill with cooked raisins, pour over this the batter and
sprinkle the top with the cup of reserved crumbs. Bake at 440F for 10
minutes; reduce heat to 350F and finish baking about 35 minutes. Source:
Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini