Raisin Meringue Pie
Recipe: #19797
June 29, 2015
Categories: Desserts, Eggs, Raisin, Brunch, Christmas, Easter, Fathers Day, Mothers Day Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"From a 1930s cookbook from Neligh Ne; no sour cream in this recipe."
Ingredients
Nutritional
- Serving Size: 1 (226.2 g)
- Calories 281.5
- Total Fat - 2 g
- Saturated Fat - 0.6 g
- Cholesterol - 69.4 mg
- Sodium - 367.4 mg
- Total Carbohydrate - 66.5 g
- Dietary Fiber - 1.2 g
- Sugars - 53.6 g
- Protein - 3.5 g
- Calcium - 37.4 mg
- Iron - 1.1 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pour boiling water over raisins; cover let stand 30 minutes.
Step 2
Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar.
Step 3
Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly.
Step 4
Slowly add egg yolks, tempering them, stirring constantly.
Step 5
Add raisins; cook until thick and glossy for about 2 minutes.
Step 6
Remove from heat.
Step 7
Add orange zest and lemon juice.
Step 8
Cool.
Step 9
Pour into pie shell.
Step 10
Cover with meringue made with egg whites and 1/4 cup sugar.
Step 11
Brown in hot oven 425 degrees Fahrenheit. Do not burn.
Tips
No special items needed.