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9 inch pie crust, baked
Steam raisins in a little water for a few minutes, drain.
Mix together sugar, salt, corn starch and spices. Add to beaten egg yolks.
Add cream and combine with raisins.
In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
Bake in preheated oven for 10 minutes, until delicately browned.