Meringue:
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat. Gently stir in raisins and lemon juice. Pour hot filling into crust.
For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350 F for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving, and refrigerate any leftovers. Yield: 8 servings.
Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue. Whipping cream is the best (put a glob on a piece of pie before you serve)!
Source: My mother's recipe
By Ethel from Easton, PA
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