Pastel de pasas tradicional

Ingredientes

• 2 cups raisins
• 2 cups water
• 1/2 cup packed brown sugar
• 2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp distilled white vinegar
• 1 tbsp butter
• 14.1 ounce double-crust pie pastry (1 package, thawed)

Preparación

1. 1

   Preheat oven to 425°F. In a small saucepan, combine raisins and water. Bring to a boil, reduce heat, and simmer for 5 minutes.

2. 2

   In a small bowl, mix brown sugar, cornstarch, cinnamon, and salt. Add the dry mixture to the hot raisins and cook, stirring constantly, until thickened and syrup is clear.

3. 3

   Remove from heat and stir in vinegar and butter until melted and well combined. Let the filling cool slightly.

4. 4

   Roll out one pie crust and place it into a 9-inch pie dish. Pour the raisin filling into the crust and spread evenly.

5. 5

   Top with the second crust, seal the edges, and cut a few slits on top to vent steam.

6. 6

   Bake for 30 to 35 minutes, or until the crust is golden brown. Cool slightly before serving.