Amish Raisin Crumb Pie

1 lb raisins
1 1/2 c cold water
1 1/2 c sugar
2 t baking powder
1/4 c butter
2 eggs, well beaten
1 c milk
Pastry

Combine raisins & water in a saucepan.  Bring to boiling, reduce heat & simmer about 15 minutes or until fruit is plumb & tender.  Remove from heat & stir in the sugar until dissolved & set aside to cool.  Combine flour, 1 1/2 c sugar & baking powder then cut in butter with a pastry blender until mixtures is crumbly. Set aside 1 cup of crumbs.  To remaining crumb mixture blend in a mixture of eggs & milk.  Spoon 1/2 of the cooked raisins into each of 2 (9-inch) pastry lined pie pans.  Pour egg mixture over the raisins & evenly sprinkle the reserved crumb mixture of the top.  Bake at 450° for 10 minutes.  Reduce heat to 350° for about 25 minutes longer.

Amish Raisin Pie
Cook 1 c raisins & 1 c water together.  Add 1 c sugar & 1 T butter then take 1 T cornstarch & mix with a small amount of water to make a thickening.  Stir into sugar & raisin mixture & bring to boiling point.  Remove & put in a 2-crust pie & bake at 375°.