Raisin or Dried Fruit Pie

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Ingredients

2 pie crusts, (thawed or enough dough for a top and a bottom crust)
1 ½ cups raisins (squash them down in the cup for good measure)
1 ½ cups hot water
1 tablespoons lemon juice
½ teaspoon lemon or orange zest
pinch of salt
1 tablespoons tapioca flour or cornstarch

Preparation

Preheat oven to 350 degrees.

Dissolve lemon juice and salt in hot water and pour over the raisins. Make sure the raisins are well covered. Let soak until the raisins are plumped up, stirring occasionally. This takes 45 minutes to an hour. Once the raisins are plump, dust them with the tapioca flour or cornstarch and stir it into the remaining liquid. If you are using another type of dried fruit, you may wish to add a bit of sweetener as well, but raisins really don’t need sugar. Put filling in bottom crust and top with second crust by turning it out of its pan onto the top of the first. Seal the edges by pinching together, and pierce a few slits to release steam. If you like, you can decorate the top with scraps of crust and even paint the top crust with egg white or mild to help it brown. Bake until crust is golden and tilling is bubbly, approximately 45 to 50 minutes.

By Annie Main, Good Humus Produce (famous for their excellent sun-dried fruits!)