Raisin Meringue Pie

Name: Raisin Meringue Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 cups water, boiling; 1 cup raisins; 1/3 cup cornstarch; 1/4 cup water, cold; 3/4 teaspoon salt; 1/2 cup dark corn syrup; 2 tablespoons sugar; 2 eggs, separated; 1 orange, zest of; 1 tablespoon lemon juice; 1 pie shell, baked; 1/4 cup sugar

Submitted by Dienia B.

"From a 1930s cookbook from Neligh Ne; no sour cream in this recipe."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 6

ingredients

2 cups water, boiling
1 cup raisins
¹⁄₃ cup cornstarch
¹⁄₄ cup water, cold
³⁄₄ teaspoon salt
¹⁄₂ cup dark corn syrup
2 tablespoons sugar
2 eggs, separated
1 orange, zest of
1 tablespoon lemon juice
1 pie shell, baked
¹⁄₄ cup sugar

directions

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