2 cups raisins
1 cup water
1/2 cup light corn syrup
1/4 cup cornstarch
1/4 teaspoon salt
1 package double-crust pie pastry (9-inch size)
Preheat the oven to 425 degrees F.
Combine the raisins and water in a saucepan over medium heat. Bring to a simmer and let cook for 10 minutes.
Combine the corn syrup, cornstarch, and salt in a bowl. Mix well. Slowly pour the mixture into the raisin mixture and cook, stirring, for about 3 minutes or until everything is syrupy.
Remove the pan from the heat and let cool to room temperature.
While the raisin filling is cooling, prepare a pie pan with one of the pastry crusts. Pour the cooled filling into the crust. Arrange the top rust over the filling (or cut it into strips for a lattice top).
Place the pie in the oven on one of the lower racks and bake at 425 degrees F for 20 minutes or until the top crust is golden brown.
Remove the pie pan to a cooling rack and let cool slightly. Serve warm or at room temperature with whipped cream or vanilla ice cream.
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