Ingredients:

  • 3 cups (710 ml) water
  • 1 1/2 cups (300 g) raisins
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 teaspoon (1.5 ml) ground cinnamon
  • 1/4 teaspoon (1.5 ml) ground nutmeg
  • Pinch of ground cloves
  • 1/4 teaspoon (1.5 ml) salt
  • 2 tablespoons (30 ml) unsalted butter, cut into small pieces
  • 1 tablespoon (15 ml) lemon juice
  • 1 (14.1 ounce/400 g) package refrigerated pie crusts (2 crusts), thawed

Instructions:

  1. Unroll one pie crust and gently place it into the pie plate. Crimp edges as desired. (Optional: Brush with egg wash for extra browning.)
  2. In the saucepan, combine water, raisins, sugar, flour, cinnamon, nutmeg, cloves, and salt.
  3. Bring mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until thickened.
  4. Remove from heat. Stir in butter and lemon juice.
  5. Pour the hot raisin mixture into the prepared pie crust.
  6. If desired, cover the pie with the second crust, crimping edges to seal. Cut slits in the top crust to allow steam to escape. (Alternatively, create a lattice top).
  7. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let the pie cool completely on a wire rack before slicing and serving.