Raisin Pie
Vegan, tried and tested! Takes a little bit of time. Tastes similar to fruit mince tarts, ie. yummy!

Pastry
2 cups flour (wholemeal self raising works fine)
1/2 cup tahini
2 tbs maple syrup

Rub the tahini into the flour then add the maple syrup. This should be a soft dough, but you may need some more liquid if you use unhulled tahini, in which case you can slowly add some coconut cream or soy milk until you get the required consistency. Knead gently only to combine the pastry.
Oil a 20cm fluted flan tray (or springform cake tin) and line the bottom and sides with the rolled out pastry. Roll out enough for the top and set aside.

Filling
3 cups raisins/sultanas
1/2cup orange juice
2 tbs lime juice
1/4 cup maple syrup
1/4 cup cornflour
1 tsp mixed spice
1 tsp finely grated lime peel
1 tsp finely grated orange peel

Place the raisins in a saucepan with the juices and 3/4 cup water. Bring to the boil and add the maple syrup, then simmer for 5 mins, stirring occasionally. Remove from heat.
In a cup add enough water to the cornflour to make a smooth paste, then mix in the mixed spice. Slowly stir this into the raisin mixture and return the pan to the stove. Bring to the boil slowly, stirring to discourage lumps. Turn the heat on low and allow to simmer for 5 mins or until thick and gluggy. Remove from the heat and stir in the peel, then allow to cool for 30 mins. Preheat the oven to 190 degrees.

Place the cooled mixture into your prepared base and cover with top, crimping the edges together well. Make a few small holes on top before you place in the oven. Bake for 40 mins or until golden.

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