1 3/4 C. water
2 T. brown sugar, packed
dash nutmeg
1/4 t. ground cinnamon
1/4 oz. orange liqueur
4 – 5 medium apples
3 T. raisins
2 1/2 T. cornstarch
6 T. granulated sugar
1 9-10″ partially baked pie shell
Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.
Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, …

Pastry for 9-inch one crust pie
1/3 cup butter, room temperature
3/4 cup firmly packed brown sugar
3 eggs
1 cup light corn syrup
1 cup coarsely chopped pecans
1/8 teaspoon salt
1 teaspoons pure vanilla extract
1/3 cup raisins
Preheat oven to 375 degrees F. Prepare pie pastry. In a large bowl, cream butter until light and fluffy; gradually add brown sugar. Beat in eggs, one at a time, beating well after each addition. Add corn syrup, pecans, salt, and vanilla extract; stir until well blended. Stir in raisins, Pour into pastry-line pie plate.
Bake approximately 40 to 50 …

Ingredients:
1 1/2 cups water
1 1/2 cups raisins
3 tablespoons flour
1/2 cup brown sugar
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
1/2 teaspoon mixed nutmeg, cinnamon, and allspice
Pastry for two-crust 8 or 9 inch pie
Directions:
1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.
2. Mix the salt, flour, and sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.
3. When well combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.
4. Remove from the heat, let cool …