Fly Cemetery Cookies

1 1/2 lb. raisins, water to cover
1 1/2 tsp. cornstarch
powdered sugar

Cover raisins with water. Boil and simmer for 5 minutes. Mix cornstarch with water to form a paste. Stir into the raisins and cook until clear. Cool. Roll out half of the pie dough, spread with the raisins, then cover with rest of the dough. Pinch together edges and cut slashes in the top of the dough. Bake at 400 degrees for 30 to 40 minutes.
While still warm, cut into squares. When cool, sprinkle with powdered sugar.

Pie Crust:
2 c. shortening
4 c. flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 Tbsp. vinegar (white)
1 Tbsp. water
Blend shortening, flour, baking powder, salt, water and vinegar. Divide into 6 equal parts. Roll out as for regular pie crust.

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