Raisin Cream Pie

Raisin Cream Pie
(Lion House Christmas)

1 C seedless raisins
1½ C water
3/4 C sugar
3 T cornstarch
¼ t salt
1 t vanilla
1 T butter
1 C light cream
double pie crust

Preheat oven to 400°

Rinse and dry raisins, then add water and boil slowly over medium for 10 minutes.

Blend sugar, cornstarch and salt in small bowl and add to mixture. Cook, stirring constantly until mixture is clear and thick.

Remove from heat and stir in vanilla, butter and cream. Allow to cool. Pour into pie crust and cover with second crust. Bake 30 minutes until light brown.