Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      9 inch        baked pie shell
                        ***FILLING***
   1      cup           raisin
     1/2  cup           water
   5 1/2  cups          heavy cream or half-and-half
   1                    sugar scant cup
   3      tablespoons   flour -- all purpose
   3                    egg yolk beaten
     1/2  teaspoon      cinnamon ground
     1/2  cup           walnut chopped
                        ***MERINGUE***
   3                    egg white at room temperature
     1/4  teaspoon      cream of tartar
   6      tablespoons   sugar

Preparation:

Filling: Stew raisins in water until tender; drain. Add cream or half-and-half and sugar and flour mixed together. Cook about 5 minutes until mixture comes to a full boil. Gradually add 1/4 of hot mixture into beaten egg yolks and cinnamon, then combine with remainder of mixture and stir well; cook until mixture is thick. Add nuts. Let cool to room temperature and pour into pie shell. Meringue: Heat oven to 425 F. Beat egg whites with cream of tartar until frothy and gradually add 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Cover pie with meringue, sealing to edge of pastry. Bake for 6 to 8 minutes or until delicately browned on top. Cool before serving.