- 1 package (15-ounces) refrigerated all ready pie crusts, at room temperature
- 1 package (1 cup) Sun-Maid Baking Raisins or 1 cup Sun-Maid Zante Currants
- 1/2 cup raspberry jam
PREHEAT oven to 375° F.
UNWRAP 1 pie crust; place in center of baking sheet, pressing flat. Set side.
PLACE Sun-Maid Baking Raisins and raspberry jam in small bowl. Mix together with spoon.
SPOON mixture into center of pie crust.
Gently SPREAD evenly to within 1 inch of edge.
DIP fingers into water; rub wet fingers around edge of crust to moisten.
UNWRAP remaining pie crust; lay flat on cutting board. Pierce with fork making little holes all over crust.
Lining up edges, LAY pierced crust over raisin mixture.
PRESS the top crust down onto bottom crust at the edges to seal.
PRESS back of fork down to leave marks all around edge of crust.
PLACE baking sheet in center of oven and bake for 15 to 20 minutes or until crust is lightly browned. Use potholders and carefully remove pan from oven.
COOL on wire rack.
CUT into 16 wedges to serve.
STORE loosely covered at room temperature.
Makes 16 wedges.