Homestead raisin pie

Yield: 1 Servings

Measure Ingredient
\N \N Baked 9 inch pie shell
1⅓ cup Seeded raisins
2 cups Water
3 \N Eggs; separated
1 cup Sugar
2 tablespoons Vinegar
2 tablespoons Flour
2 tablespoons Butter
\N \N Meringue
3 \N Egg whites
¼ teaspoon Cream of tartar
¼ teaspoon Salt
½ teaspoon Vanilla
½ cup 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@...

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.

Posted to KitMailbox Digest by CathCooks@... on Feb 12, 1998

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