Prep 40 mins
Cook 30 mins
From a 1930s cookbook from Neligh Ne; no sour cream in this recipe.
- 2 cups water, boiling
- 1 cup raisins
- 1⁄3 cup cornstarch
- 1⁄4 cup water, cold
- 3⁄4 teaspoon salt
- 1⁄2 cup dark corn syrup
- 2 tablespoons sugar
- 2 eggs, separated
- 1 orange, zest of
- 1 tablespoon lemon juice
- 1 pie shell, baked
- 1⁄4 cup sugar
- Pour boiling water over raisins; cover let stand 30 minutes.
- Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar.
- Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly.
- Slowly add egg yolks, tempering them, stirring constantly.
- Add raisins; cook until thick and glossy for about 2 minutes.
- Remove from heat.
- Add orange zest and lemon juice.
- Pour into pie shell.
- Cover with meringue made with egg whites and 1/4 cup sugar.
- Brown in hot oven 425 degrees Fahrenheit. Do not burn.