Raisin Cream Pie

CRUST:
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil or butter flavor vegetable oil
2 to 3 tablespoons ice water
FILLING:
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cornstarch
3 cups 2% milk*
4 egg yolks, slightly beaten
1 teaspoon vanilla
1 cup raisins
MERINGUE:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar, divided
3/4 teaspoon vanilla

For crust, mix flour, salt and oil until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened.

Place flattened round between waxed paper; roll to fit 9-inch pan. Remove top paper and invert pastry into pan. Peel off paper. Flute edges and prick bottom and sides thoroughly.

Bake in preheated 450F oven 9–12 minutes.

Mix all filling ingredients in medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into pie shell.

For meringue, beat egg whites and cream of tartar until frothy. Add sugar, 1 tablespoon at a time, beating constantly until whites hold stiff peaks. Fold in vanilla. Spoon meringue over hot pie filling, sealing to edge of crust.

Bake in preheated 375F oven until delicate brown, 8-10 minutes.

*Non-fat dry milk (1 cup powder plus water to make 3 cups) may be used.

Makes 10 servings