INGREDIENTS

2 pastry pies, uncooked

4 cups (1 liter)of raisins

4 cups (1 liter) of water

1 cup (250 mL) of brown sugar

5 tbsp(75 ml) of cornstarch

1 tsp (5 ml) of cinnamon

½ tsp (2.5 ml) of salt

2 tsp (10 ml) of lemon juice

3 tbsp (45 ml) of butter

1 tsp (5 ml) of vanilla

PREPARATION    

Preheat oven 425 ° 

Mix the grapes and water in a saucepan, bring to a boil and cook for 5 minutes. Stir in brown sugar, cornstarch, cinnamon and salt. Stir slowly. Cook, stirring until thick and syrup is clear. Remove from heat and add lemon juice, butter and vanilla. Let cool slightly in a pie dish.

Put the cake pie into the pie plate and pour the grape filling. Cover with the other cake pie. Make small slits on the top to get the steam out.

Bake 30-35 minutes, cover with a sheet of aluminium foil if necessary during cooking if the crust becomes too brown. Cool before serving. Serve with ice cream or whipped cream.