Raisin Meringue Pie

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

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

Directions

1. Pour boiling water over raisins; cover let stand 30 minutes.
2. Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar.
3. Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly.
4. Slowly add egg yolks, tempering them, stirring constantly.
5. Add raisins; cook until thick and glossy for about 2 minutes.
6. Remove from heat.
7. Add orange zest and lemon juice.
8. Cool.
9. Pour into pie shell.
10. Cover with meringue made with egg whites and 1/4 cup sugar.
11. Brown in hot oven 425 degrees Fahrenheit. Do not burn.