"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raisin Meringue Pie Recipe

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This recipe for Raisin Meringue Pie, by , is from The Howland Baptist Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lou Sherwood

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
3 egg yolks, lightly beaten
1 c. raisins
1/2 c. milk
3/4 c. sugar
1 c. sour cream
1/4 tsp. salt
1/4 tsp. cinnamon
pastry for single 8 inch crust

Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 T. sugar

Directions:
Directions:
To make the filling, stir eggs, raisins, milk, sour cream, sugar, salt and cinnamon together. Turn into pastry lined pie pan with high fluted edge. Bake at 425 for 15 minutes. Reduce heat to 325 and bake another 25 minutes. Remove from oven.

To make the meringue, beat egg whites with the cream of tartar until barely stiff. Add sugar, one teaspoon at a time, beating well after each addition. Swirl meringue over top of pie and bake for 20 minutes at 325 until lightly browned. Cool before cutting.

 

 

 

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