2/3 cup butter
2 1/2 cups white sugar
5 eggs
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
1 1/2 tablespoons barley seeds
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 cups raisins
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch diameter and 1/2 inch thick pie pan.
In a medium saucepan over low heat, beat butter, sugar and eggs. Beat well, stirring constantly. Stir the flour and baking soda into the mixture until well blended. Cook, stirring frequently, until thickened; about 10 minutes. Grease and flour two 9 inch pie pan pan.
Beat raisins, apples, lemon and vanilla in a large bowl. Mix flour, baking soda and nuts. Stir the raisins into the raisin mixture and then beat into the raisin/pearled mixture.
When the mixture has thickened, return it to the saucepan and beat until blended. Scrape the bottom of the pan, and stir 1/3 cup of the raisin mixture into the creamed raisin mixture, keeping the rest in the pan. Bring the mixture to a gently simmer.
Return the made pie shells to the pan, and wait for about 30 minutes, stirring every 10 minutes.
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