SCOTCH RAISIN PIE Margaret Helgason
2 C. brown sugar 1% C. water

2 T. cornstarch 2 C. raisins (washed)

Y2 tsp. cinnamon 1 T. butter

% tsp. nutmeg 2 T. lemon juice

Preheat oven 375°-400°.

Mix sugar, cornstarch, spices, water and raisins in a heavy saucepan. Cook until
thick stirring constantly. Remove from heat, add butter and lemon juice. Pour into
9’’ pastry lined pie pan. Bake in a hot oven 375°-400°F 30 to 35 minutes. Serve warm
or cool.

RAISIN PIE Phyllis Rasmussen
2 C. raisins, drained Y% tsp. salt

3 T. sugar 1 tsp. cornstarch

% lemon

Cook raisins in pan, barely cover with water, boil 5 minutes. Add lemon juice, sugar
and salt. Simmer 3 minutes. Add cornstarch dissolved in cold water and stir until
thick. Cook in crust.

APPLE CRISP Gingrich
4C. sliced, pared, tart apples 3% tsp. cinnamon

34 C. brown sugar (packed) % tsp. nutmeg

¥ C. flour va C. margarine (softened)

Y2 C. oats

Preheat oven 375°.
Grease 8x8x2’’ pan. Place apples in pan. Mix remaining ingredients thoroughly -

sprinkle over apples. Bake about 30 minutes or until apples are tender and topping
is golden. Serve warm with ice cream or cream.

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