INSTRUCTIONS
Prepare to bake:
Prepare the crust, and bake it according to directions. You can use a homemade or premade crust. Set aside to cool.
Boil 1½ cups of water.
Place cornstarch in a small saucepan with 2 tablespoons cold water. Stir to dissolve.
Pour in ½ cup boiling water, and place the saucepan over medium heat. Let cook until thickened, 1–2 minutes. Let this mixture cool completely, and set it aside to be used in the meringue. You can put it in the refrigerator to speed up the cooling process, if desired.
Place raisins in a medium bowl. Pour 1 cup of boiling water over the top. Let sit for 10 minutes, then drain well.
To make the filling:
Place the 1¼ cups sugar, cornstarch, salt, cinnamon, sour cream, and egg yolks in a mixing bowl and combine.
Pour the egg mixture into a large saucepan and cook over medium heat. Whisk well, stirring constantly, until thickened (about 8–10 minutes). Do not walk away or the eggs may curdle!
Stir in the softened raisins.
Pour the mixture into the baked pie crust, and let sit while you make the meringue.
To make the fool-proof meringue:
Preheat oven to 350°F.
Place the egg whites in the bowl of a stand mixer. Mix until foamy.
Add ¼ cup sugar and beat until stiff peaks form.
Add the vanilla, salt, and cooled cornstarch mixture. Beat just until combined.
Pile the meringue on the raisin pie. Spread all the way to the edges of the crust, and make swirls with the back of a spoon to create that beautiful decorative top.
To finish the pie:
Bake for 10–15 minutes, or until golden brown on top.
Let pie cool, then refrigerate for at least 4 hours.
Cut into slices, and serve. Enjoy within one day of making it for best taste and texture. Store in the refrigerator.
NOTES
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