| 1 | This recipe makes enough filling for 2 pies.?wash and clean raisins and add the cold water and 1 ?cups of sugar. |
| 2 | Cook until raisins are tender and plump. |
| 3 | Set aside to cool. |
| 4 | Mix the flour, 1 ?cups of sugar and the shortening, crumbling well with the finger tips. |
| 5 | Take out one cup of these crumbs and set aside. |
| 6 | To the remaining crumb mixture add the eggs and milk, and mix well. |
| 7 | Stir in the baking powder. |
| 8 | Line two large pie pans with pie pastry, and fill with cooked raisins, pour over this the batter and sprinkle the top with the cup of reserved crumbs. |
| 9 | Bake at 440°F for 10 minutes; reduce heat to 350°F and finish baking about 35 minutes |
