4 C. raisins
1 C. light brown sugar
5 T. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells
Combine raisins and water in a med. pot, bring to a boil and cook for 5 minutes. Blend the brown sugar, cornstarch, cinnamon and salt together, slowly stir into the hot raisins. Cook and stir until the syrup has thickened (happens pretty quick). Remove from the heat and stir in the lemon juice, butter and vanilla. Cool slightly.