Cooking for Daily Living
Pies
Judy’s Buttermilk Raisin Pie

Baked pastry shell (9 inch)
1 c. raisins
1/2 C. water
1 C. sugar
Simmer the above ingredients until plump.

1 c. thick buttermilk
2 Tbsp. lemon juice
Dissolve: 2 (heaping) Tbsp. cornstarch in 1/2 c. cold water
2 beaten egg yolks

Add the above ingredients to raisins and cook until thick. Add:
2 Tbsp. butter.

Meringue:
Beat 2 large or 3 small egg whites with 1/8 tsp. salt ‘til quite stiff. Fold in 1/8 c. sugar. Pile on top of pie spreading only as necessary. Bake 25-30 minutes at 275°F turning up heat to 300°F for the last few minutes, if necessary, to brown.

Pour into baked pie shell and top with egg white meringue. Bake 25-30 minutes at 275°F turning up heat to 300°F for the last few minutes, if necessary, to brown.