Submitted by Katie P.
DESCRIPTION
“Grandma” in this reference is to Luella Menke.
- 2 1/4 cups milk
- 3/4 cup brown sugar
- 4 tablespoons flour
- 2 eggs
- 1 tablespoon butter
- 1 cup raisins
- 1 teaspoon vanilla
Meringue:
- 2 egg whites
- 4 tablespoons sugar
- 1/2 teaspoon vanilla
DIRECTIONS
Note:
This recipe is for the pie filling only. Please combine with your favorite pastry crust recipe or use a pre-made shell (baked).
Preparation:
Scald 2 cups milk in double boiler. Mix brown sugar with flour. Moisten with 1/4 cup milk. Add egg yolks and blend. Pour mixture into hot milk and stir constantly until thick and smooth. Add raisins and butter, and beat well. Remove from heat, add vanilla and pour into baked pastry shell. Spread with meringue and bake about 15 minutes at 325-350 degrees F.
Making the meringue:
Beat 2 egg whites until frothy; gradually add 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/2 teaspoon vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla.