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Raisin Cream Pie

Baked 9" pie shell
1 1/2 cup seeded raisins
2 cup water
3 eggs separated
1 cup sugar
2 Tbsp. vinegar
2 Tbsp. flour
2 Tbsp. butter

Meringue (3 egg whites)

Add raisins to water in saucepan and simmer 5 minutes. Beat egg
yolks, sugar, vinegar and flour until light and creamy. Slowly add
to raisins. Cook, stirring constantly, until filling is thick, 4
to 5 minutes. Remove from heat, stir in butter and cool until
lukewarm. Pour raisin mixture into pie shell and top with meringue.

Perfect Meringue

3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp vanilla
6 Tbsp. sugar

Have egg whites at room temperature to obtain greatest volume.
Place in medium bowl with cream of tartar, salt and vanilla. Beat
with electric or hand beater, at medium speed, until entire mixture
is frothy. Do not beat until eggs stiffen. Add sugar, a little at
a time, beating well after each addition. Do not under beat. Beat
until sugar disolves to help prevent beading. To test, rub some
of meringue between your fingers to see if it is still grainy.
(The grains are undissolved sugar) Continue to beat until stiff,
pointed peaks for when beater is slowly lifted. Place spoonfuls of
meringue around edge of pie filling, spreading it so it touches
inter edge of crust to seal all around. This prevents shrinkage.
Pile remainder of meringue in center of pie and spread to meet
meringue around the edge. If filling is not covered completely,
the oven heat may cause it to weep. Lift up meringue over pie in
points with back of teaspoon. Bake in moderate oven (350 F) 12 to
15 minutes, or until meringue peaks are golden brown. Too long
baking may cause weeping. Cool gradually away from drafts.


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