Classic Raisin Meringue Pie
This Classic Raisin Meringue Pie is a delightful nostalgic treat that harks back to the 1950s, offering a perfect balance of sweetness and tanginess. The recipe, passed down from my grandmother, combines a rich raisin filling with a delicately flavored meringue topping. Although it might look challenging, the result is a beautifully crafted dessert that's sure to surprise and delight your family and guests. The pie features plump, juicy raisins and a meringue topping that is perfectly golden and crisp on the outside, yet soft and airy on the inside.
8
Servings
262
Calories
12
Ingredients
Ingredients
raisins
1 1/2 cups (seeded)
water
2 cups
eggs
3 (separated)
sugar
1 cup
vinegar
2 tablespoons
flour
2 tablespoons
butter
2 tablespoons
egg whites
3
cream of tartar
1/4 teaspoon
salt
1/4 teaspoon
vanilla
1/2 teaspoon
sugar
6 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C) to bake the meringue.
2
In a medium saucepan, combine the raisins and water. Simmer over medium heat for about 5 minutes or until the raisins are plump and rehydrated.
3
In a separate bowl, whisk together the egg yolks, 1 cup of sugar, vinegar, and flour until the mixture is light and creamy.
4
Gradually add this mixture to the saucepan with the raisins, stirring continuously to avoid curdling. Cook over medium heat until the filling thickens, approximately 4 to 5 minutes.
5
Remove the saucepan from heat and stir in the butter. Allow the mixture to cool to lukewarm.
6
Pour the raisin filling into the pre-baked 9-inch pie shell.
7
Prepare the meringue by placing room-temperature egg whites, cream of tartar, salt, and vanilla into a clean, medium-sized mixing bowl. Beat on medium speed until the mixture becomes frothy.
8
Gradually add 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat the egg whites. Ensure the sugar is fully dissolved before adding more.
9
Beat until stiff, glossy peaks form and the sugar is completely dissolved (check by rubbing a small amount of meringue between your fingers).
10
Spoon the meringue over the raisin filling, ensuring it touches the crust all around to prevent shrinkage. Spread the meringue evenly, then create peaks using the back of a teaspoon.
11
Bake in the preheated oven for 12 to 15 minutes, or until the peaks of the meringue are golden brown. Be careful not to overbake to prevent weeping.
12
Allow the pie to cool gradually away from drafts to prevent the meringue from collapsing.
Nutrition Information
7.5g
Fat
47.5g
Carbs
3.75g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Raisin Meringue Pie?
It is a nostalgic dessert from the 1950s that combines a sweet and tangy raisin filling with a soft, golden meringue topping.
How many servings does this recipe yield?
This recipe yields 8 servings.
What is the calorie count for one slice of this pie?
Each serving contains approximately 262 calories.
At what temperature should the oven be set for baking the meringue?
The oven should be preheated to 350°F (175°C).
How do I prepare the raisins for the filling?
Combine 1 1/2 cups of seeded raisins with 2 cups of water and simmer for about 5 minutes until they are plump.
How do I prevent the egg mixture from curdling in the filling?
Gradually add the egg yolk and sugar mixture to the saucepan while stirring continuously over medium heat.
What size pie shell is required?
The recipe requires a pre-baked 9-inch pie shell.
What ingredients are in the egg yolk mixture for the filling?
The mixture consists of 3 egg yolks, 1 cup of sugar, 2 tablespoons of vinegar, and 2 tablespoons of flour.
How long should I cook the raisin filling?
Cook the filling over medium heat for approximately 4 to 5 minutes until it thickens.
When should I add the butter to the filling?
Remove the saucepan from the heat before stirring in the 2 tablespoons of butter.
What temperature should the egg whites be when starting the meringue?
Egg whites should be at room temperature to achieve better volume when beaten.
What ingredients are used to stabilize the meringue?
The recipe uses 1/4 teaspoon of cream of tartar and 1/4 teaspoon of salt to help stabilize the egg whites.
How much sugar is added to the meringue topping?
A total of 6 tablespoons of sugar is added to the meringue.
What is the best way to add sugar to the egg whites?
Add the sugar gradually, one tablespoon at a time, ensuring each tablespoon is dissolved before adding the next.
How can I tell if the sugar is fully dissolved in the meringue?
You can check by rubbing a small amount of the meringue between your fingers; it should feel smooth and not gritty.
What consistency should the meringue reach?
Beat the egg whites until stiff, glossy peaks form.
How should the meringue be applied to the pie?
Spoon it over the filling and spread it so that it touches the crust all the way around to prevent shrinkage.
How long does the pie need to bake once the meringue is added?
Bake for 12 to 15 minutes in the preheated oven.
How do I know when the meringue is finished baking?
The peaks of the meringue should be golden brown.
How can I prevent the meringue from weeping?
Be careful not to overbake the pie to prevent moisture from forming (weeping) between the filling and meringue.
What is the best way to cool the pie?
Allow the pie to cool gradually away from drafts to prevent the meringue from collapsing.
What is the fat content of this pie?
Each serving contains approximately 7.5 grams of fat.
How much protein is in a slice of Classic Raisin Meringue Pie?
There are approximately 3.75 grams of protein per serving.
Does this pie contain fiber?
Yes, each serving provides approximately 1.25 grams of fiber.
How many carbohydrates are in one serving?
There are 47.5 grams of carbohydrates per serving.
How much vanilla is needed for the recipe?
The recipe calls for 1/2 teaspoon of vanilla, which is added to the meringue mixture.
What role does vinegar play in this recipe?
The 2 tablespoons of vinegar provide a subtle tanginess that balances the sweetness of the raisins and sugar.
How many total ingredients are used in this recipe?
There are 12 ingredients listed in this recipe.
How do I create the decorative peaks on the meringue?
After spreading the meringue evenly, use the back of a teaspoon to lift and create peaks across the surface.
Is this a family recipe?
Yes, this recipe was passed down from the author's grandmother.