Raisin Meringue Pie

60m
Prep Time
20m
Cook Time
1h 20m
Ready In


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

Original is 6 servings

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.

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