Preparation / Directions:
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.
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