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Maple Raisin Rhubarb Pie

From Kerstens' Maple Hill Centennial Farm

<p>I believe this recipe has Amish/Mennonite origins. My dear friend, Marty Michael, who hails from Ohio, shared it with me several years ago, and it became a family favorite. I gave the recipe my own twist by adapting it to maple syrup for sweetening instead of sugar.</p>
Source: Marty Michael and myself, Leanne Kersten (Entered by Ron Kersten)
Serves: Serves 6-8 people, depending how you cut the pie!

1 2 crust pie dough for 9 inch pie
3/4 cup Raisins
1/2 cup Water
1/2 cup Maple Syrup
1/2 cup Unbleached white flour
1/2 cup Cane juice crystals (preferably raw) or sugar
1/2 tsp Salt
2 1/2 cups Diced Rhubarb
2 Tbsp Butter

Step by Step Instructions
  1. Cover raisins with the water and maple syrup and simmer 10 minutes. Remove from heat and stir in blended flour, sugar, and salt. Add butter and cook, stirring constantly until thickened. Remove from heat. Dump diced rhubarb in pastry lined pie pan. Pour slightly cooled raisin mixture over rhubarb. Make a lattice with strips of dough on top, or place regular pie dough round on top and pinch and seal edges. Cut slits on top. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes longer, or until juices in middle are bubbly.