Filling For Two Raisin Pies

Pastry for 2 large, double crust pies.

2 lb. raisens
3 c. water
1/2 tsp. salt
1 tsp. cinnamon
3 c. sugar
1 tsp. lemon juice
1TBS. vanilla
3 TBS. cornstarch

Glaze: (frosting)
1/2 c. powdered sugar
1/2 tsp. vanilla
2 or 3 TBS. water

Place raisins in kettle with enough water to cover. Add 3 cups water and the salt. Simmer on low heat till raisins plump. Add sugar and cinnamon. Simmer 30 minutes. Mix cornstarch and enough water to make a thin paste; add to risen mixture, stir well and cook until thickened. Cool. Add lemon & vanilla. Stir well. Pour into two pastry lined large pie pans; add top crust. Bake at 375 or 400 until nicely browned. Cool. While still warm frost with powdered sugar and vanilla mixed with enough water to make thin paste.