Amish Raisin Pie

• 2 (9 inch) pie shell
• 2 cups water
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 cups raisins

1. Preheat oven to 450 degrees F (225 degrees C).
2. In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
3. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
4. Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes. Note! This pie can also be made with a crumb topping!

Ingredients:
1 3/4 quart fully ripe strawberries
1 package Sure Jell Light Fruit Pectin
1 3/4 cup granulated sugar, divided use
1 cup corn syrup

Directions:

Hull and thoroughly crush strawberries. Measure into a large bowl. You should have 4 cups of strawberries.

Combine fruit pectin with 1/4 cup sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally.

Add corn syrup; mix well. Gradually stir in remaining 1 1/2 cups sugar until dissolved.

Ladle quickly into freezer containers. Cover at once with tight lids. Refrigerate overnight, then store in freezer. Small amounts may be covered and stored in the refrigerator for up to 3 weeks.