(very rich and best served in small pieces)
1-2 cup raisins (I actually used about 2 cups - covered the entire pie crust- as we don't like the filling too runny but for those who do like a more runny filling use less raisins)
1 1/4 cups corn syrup
1/2 cup light brown sugar, packed
3 eggs, lightly beaten
1/4 cup butter, melted
2 tbsp lemon juice
1 tbsp vanilla extract
Salt
Preheat oven to 425F.
Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla and salt. Pour into shell.
Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350F and bake 20-25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.
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