Most raisins are dried naturally by the sun right in the vineyards, although some are mechanically dehydrated. Once sun-dried, a process taking two to four weeks, they are then graded, cleaned, and packed. Some raisins are kept golden in color by the use of sulfur dioxide (sulfites).
3 cups raisins
1 cup sugar
1/4 cup all-purpose flour
Grated zest of 1 lemon
1 teaspoon vanilla extract
1 tablespoon butter
1/4 teaspoon ground nutmeg
Whipping cream, for garnish
1.) Roll out one crust and line an 8-inch pie plate with it. Roll out the second crust and set aside.
2.) Place the raisins in a medium bowl and cover with boiling water. Soak for 15 minutes. Drain and return raisins to the bowl.
3.) Add the sugar, flour, lemon zest, and vanilla to the raisins. Stir until thoroughly combined and set aside until the mixture thickens, about 10 minutes.
4.) Dump the raisins into the prepared pie plate. Dot with the butter and season with the nutmeg. Top the raisins with the second pie crust, crimp the edges, and trim the excess dough. Pierce the top crust all over with the tines of a fork. Refrigerate for 30 minutes.
5.) While the pie is chilling, preheat the oven to 425 degrees.
6.) Place the pie on a baking sheet and bake 20 minutes. Reduce the heat to 350 degrees and bake until golden, 30 to 40 minutes more. If the pie crust begins to darken too much, cover the edge with a collar of aluminum foil.
7.) Transfer the pie to a wire rack to cool. Serve warm toped with whipping cream.