This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

INDIANA RAISIN PIE

Boil 2 cups seedless raisins in 1 1/4 cups water and 1/2 cup orange juice for 5 minutes, covered. Combine 1/2 cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1 teaspoon grated orange rind, a pinch of salt and 1/4 cup water. Add to the cooked raisins; bring to a good boil, stirring well to keep sauce smooth. Remove from the heat and add 1 tablespoon vinegar and 2 tablespoons butter or margarine. Pour into an 8″ piepan, lined with pastry. Cover with top pastry. Crimp edges and slash top as you do for any covered pie. Sprinkle lightly with cinnamon and sugar. This final benediction may seem superfluous, but it really does something special for this pie when you get to the best part–eating it. Bake 25 minutes in a hot oven, 425° F. Serve while still warm.