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“From a 1930s cookbook from Neligh Ne; no sour cream in this recipe.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour boiling water over raisins; cover let stand 30 minutes.
  2. Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar.
  3. Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly.
  4. Slowly add egg yolks, tempering them, stirring constantly.
  5. Add raisins; cook until thick and glossy for about 2 minutes.
  6. Remove from heat.
  7. Add orange zest and lemon juice.
  8. Cool.
  9. Pour into pie shell.
  10. Cover with meringue made with egg whites and 1/4 cup sugar.
  11. Brown in hot oven 425 degrees Fahrenheit. Do not burn.

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