For what seemed like a long time, when we were kids, my parents took us to spend Saturdays visiting our grandfather in Newmarket hospital. When we started to fidget too much my mom would send my sisters and I to sit in the cafeteria. The special always seemed to be raisin pie. I've never wanted to eat raisin pie, maybe I associate it with sickness.
My Mom liked it and would sometimes buy a raisin pie when it was on sale at the A & P grocery store when it was on sale for 99 cents. Those pies were double-crust pies, this sweet pie is topped with meringue.
- 1 baked pie shell
- 1-1/2 cups brown raisins
- 1-1/2 cups water
- 3/4 cups brown sugar
- 1-1/2 Tbsp flour (heaped)
- 3 large egg yolks
- 1-1/2 cups milk
- 1 Tbsp soft butter
- 1 tsp vanilla
- pinch of salt
- 3 egg whites at room temperature
- 1/4 tsp cream of tartar
- 5 Tbsp white sugar
Mix the brown sugar and flour.
Mix the egg yolks in the milk.
Stir the milk mixture with the sugar mixture, then stir in the hot raisins and cool until thick.
Stir in the butter and vanilla.
Put into the baked pie shell.
Beat the egg whites and cream of tartar with with an electric mixer until frothy.
Add the sugar, beat until the meringue forms stiff peaks.
Spoon the meringue over the pie and spread to the edges.
Put the pie in a 350 degree F oven until the meringue browns, about 12 minutes.
