Rhubarb Raisin Pie
|Pastry||1 (For Single Crust Pie)|
|Raisins||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Chopped rhubarb||3 Cup (48 tbs)|
|Meringue||1 (For Pie)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
To plump raisins, in mixing bowl cover raisins with boiling water and let stand 5 minutes; drain.
For filling, in mixing bowl combine the sugar and flour; stir in orange juice and beaten egg yolks.
Stir chopped rhubarb and raisins into sugar mixture.
Place pie shell on oven rack; pour rhubarb filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 30 minutes.
Remove foil; bake about 25 minutes more or till filling is nearly set.
(Pie appears soft in center but becomes firm after cooling.) Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes more or till meringue is golden.
Cool before serving.
Cover; chill to store.