Baked 9 inch pie shell
1 1/3 c Seeded raisins
2 c Water
3 Eggs; separated
1 c Sugar
2 tb Vinegar
2 tb Flour
2 tb Butter
Meringue
3 Egg whites
1/4 ts Cream of tartar
1/4 ts Salt
1/2 ts Vanilla
1/2 c Sugar
Here’s a couple of recipes for Raisin Pie for Bill McKenna. The first one
is from Culinary Arts Institute Encyclopedic Cookbook, 1959. The second two
are from “Farm Journal’s Complete Pie Cookbook” 1965. Enjoy! Cathy Watson,
CathCooks@aol.com
Add raisins to water in a saucepan and simmer for 5 minutes. Beat egg
yolks, sugar, vinegar and flour until light and creamy. Slowly add to
raisins. Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
Remove from heat, stir in butter and cool until lukewarm. Pour raisin
mixture into baked pie shell and top with meringue.
To make the meringue, have egg whites at room temperature, and place in a
medium bowl with cream of tartar, salt and vanilla. Beat at medium speed
until the mixture is frothy but not stiff. Add sugar, a little at a time,
and beat well after each addition. Beat until stiff and sugar is completely
dissolved. Spread on the pie at the edges first so the meringue does not
shrink.
Bake at 350F for 12 to 15 minutes or until the meringue is browned.
Yields
1 Servings