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Liz’s Raisin Pie
From a vintage recipe box found at an estate sale
As written on the card
Raisin Pie (signed “Liz” with a surname that’s hard to read)
1 C. of raisins
⅔ C. sugar
½ (?) C. water
- pinch of salt
3 tblsp. cornstarch
2 eggs separated
½ C. cream
Put sugar, raisins & water on stove to boil. Then mix cream, salt, cornstarch and yolks of eggs together and add to boiling mixture. Cook till thick, pour into baked pie shell. Meringue
Liz’s Raisin Pie
An old-fashioned raisin cream pie in red ink, signed “Liz”
Filling
- 1 cup raisins
- ⅔ cup sugar
- ½ cup water
- Pinch of salt
- 3 tablespoons cornstarch
- 2 eggs, separated
- ½ cup cream
Also
- 1 baked pie shell
- Meringue made from the 2 egg whites
Method
- Boil: Bring the sugar, raisins and water to a boil.
- Thicken: Mix the cream, salt, cornstarch and egg yolks and stir into the boiling mixture. Cook until thick.
- Fill: Pour into a baked pie shell and top with meringue.
As written: The fractions are stacked, so the sugar reads ⅔ cup and the water most likely ½ cup (it could be 1½). The card just says “Meringue” at the end.
Our suggestion (our note, not part of the card)
- For the meringue, beat the 2 egg whites with ¼ teaspoon cream of tartar until foamy, then gradually beat in 4 tablespoons sugar until stiff. Spread over the hot filling, sealing to the crust, and bake at 350°F for 12 to 15 minutes until golden.
Recognize this handwriting or recipe? We’d love to know who wrote it.