Raisin Pie Recipe and Rabblerousers

Hey, Y'all,
Well, I reckon that the weather is going to be getting cooler. The leaves on the trees are beginning to turn brown. They were pretty for a couple of weeks. I am hoping that it will be getting so cold that all the rabble rousers who are camped near city hall in Dallas will be driven indoors somewhere else. I know that a lot of riffraff has joined the idiots who are "occupying" Dallas and other cities. A lot of them seem to have the same ideals as those who were affiliated with ACORN, which is supposedly extinct. There are a number of homeless persons who have joined those in the tent city. I feel for them, but I am convinced they are just there for the shelter. It is alarming to see how they all form a mob of ranters and lawlessness. 

 Here is the recipe for old fashioned raisin pie, which came from the back of a commodity box of raisins over forty years ago. By the way, the pan came back empty after the supper last night. 


2 c. water
2 c. raisins (packed into cup)
1/2 c. sugar
3 TBSP flour
1/4 c. real lemon
1/2 c. chopped pecans
unbaked pastry for 2-crust pie


Preheat oven to 425 degrees
Bring water to boiling, add raisins; cover and cook for 5 minutes. Mix sugar and flour; stir into raisins. Lower to medium heat. Cook, stirring constantly, until mixture boils. Cook one minute. Remove from heat. Stir in lemon juice and add nuts, if used. Let cool a little bit (maybe five minutes). Pour into unbaked pie crust. 

 I like to make a lattice top crust. I do this by cutting top crust into strips and then weave it as I place it on top of pie. 
You will need to do this quickly because the heat from the mixture will cause the crust to get very soft. Start in the middle of the crust and work outward. 


When you have placed top crust on pie, bake for 30 minutes or until crust is browned.  YUM!


Well, that is it for today. I have a lot of sewing projects going right now as Christmas gifts, so time is getting short. 
This is Blabbin' Grammy signing off for now. Much love to each of you, my friends and family. Bye for now. More later.