Ingredients
2 cups water, boiling
1 cup raisins
13 cup cornstarch
14 cup water, cold
34 teaspoon salt
12 cup dark corn syrup
2 tablespoons sugar
2 eggs, separated
1 orange, zest of
1 tablespoon lemon juice
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Pour boiling water over raisins; cover let stand 30 minutes. Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar. Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly. Slowly add egg yolks, tempering them, stirring constantly. Add raisins; cook until thick and glossy for about 2 minutes. Remove from heat. Add orange zest and lemon juice. Cool. Pour into pie shell. Cover with meringue made with egg whites and 1/4 cup sugar. Brown in hot oven 425 degrees Fahrenheit. Do not burn.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Ceramic pie dish — even browning, beautiful presentation