Raisin pie

Raisin Pie 1 cup raisins 1 cup heavy cream 1 rounded tablespoon all-purpose flour 1 cup PLUS 6 tablespoons granulated sugar, divided use 3 large eggs, separated 1 (9-inch ) baked pie crust OR graham cracker crust 1 / 4 teaspoon cream of tartar

In a medium pot over medium heat, stew raisins in water that just covers the raisins until tender and water is absorbed, about 10 minutes. Add cream and cook until hot and a skin forms on top. Mix flour and the 1 cup sugar together and add to raisin mixture. Stir well. Boil about 5 minutes.

Beat egg yolks (reserve egg whites for meringue ) until lemoncolored and stir into mixture; boil about 1 minute. Pour into a baked pie shell or a graham cracker crust (store-bought is fine ). Top with meringue. (Note: for a pudding, use custard cups, eliminating pie shell ).

To make the meringue: Beat egg whites with 1 / 4 teaspoon cream of tartar until foamy. Add remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat until stiff and glossy. Spoon on hot filling and bake at 400 degrees until delicate brown, about 6 minutes.