Friday is PIE DAY!

So. I did it. I finally baked one of my favorite pies for PIE DAY. There have been many weeks when I've thought that I should make this pie, and then I would change my mind. It's a pie that is not one of the popular kids. No chocolate, no succulent seasonal fruit, no fancy whipped cream. Nope. Just a double crust and a bunch of raisins. That's right. Raisins. Are you saying "ewwwwww, really, raisins?". Because that was my fear. It feels like one of those old fashioned grandma things like date filled cookies (which I also love) or creamed corn (yup.I like that too).

I was once on a road trip with my BFF, and we searched out any diners or cafes that might have good pie.
I was delighted to spot raisin pie at one of our stops, and promptly ordered a piece. Of course, one always wants to share, so I offered Lisa a bite. She paused, gave me kind of a funny look, and politely said, "Thanks, but I don't think I care for raisin pie." I had a fleeting feeling of betrayal, which quickly passed. All the more for me, right! Really, I don't, and won't, base my friendships on taste in pie. I promise. Although, I might have serious consideration about marrying anyone who liked chiffon pies. Luckily, I'm already happily married to a fruit pie lover.

Which brings me back to raisin pie. I overcame my fear that you would all run screaming, and finally baked this one for you today. I love it. I hope you do to. And if you don't, I'll still be your friend.

Right as Raisin Pie

1 double 9" pie crust

2 cups dark raisins
1 cup water
1 cup orange juice
2/3 cup sugar
2 T cornstarch
1/8 t salt
1 T butter
2 T lemon juice
1 t lemon zest
1 t orange zest

-combine raisins, water and orange juice in medium saucepan
-simmer on low for 5 minutes
-combine sugar, cornstarch, and salt in a small bowl
-stir dry mixture into pan with raisins
-bring to a boil, then reduce heat to medium
-stir constantly for 3-4 minutes, until mixture thickens slightly
-remove from heat and add butter, stirring until melted and combined
-stir in lemon juice and zests
-let cool to room temperature
-pour into prepared pie crust
-top with crust, crimp and vent
-bake at 400 degrees for 35 minutes