Lemon Raisin Pie
Pastry for a two crust pie
2 cups raisins
1 package (3 5/8 ounce) regular lemon pudding or pie filling
1 tablespoon butter or margarine
Pour boiling water over raisins to cover. Let stand 10 minutes. Then
drain. Prepare lemon pudding mix according to directions on package.
Stir in butter or margarine and raisins. Line pie pan with pastry and
fill with pudding mixture. Cover with second crust. Slit top and seal
edges. Bake at 400 for 35 to 40 minutes.
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