Raisin Amber Pie

Ingredients and Weight:

• Golden raisins: 2 cups (200g)
• Sugar: 1 cup (200g)
• Brown sugar: 1/2 cup (100g)
• Butter: 1/2 cup (1 stick)
• Cornstarch: 1/4 cup (50g)
• Vanilla extract: 1 teaspoon
• Milk: 2 cups (480ml)
• Egg yolks: 4
• Meringue:
  • Egg whites:** 4
  • Cream of tartar:** 1/4 teaspoon
  • Sugar:** 1 cup (200g)

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Make the raisin filling: In a saucepan, combine the raisins, sugar, brown sugar, butter, cornstarch, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until the filling has thickened.
2. Make the custard: In a separate bowl, whisk together the milk and egg yolks. Gradually whisk the hot raisin filling into the milk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, stirring constantly. Cook for 5-7 minutes, or until thickened.
3. Pour the filling into the pie crust: Transfer the custard filling to a pre-baked 9-inch pie crust. Let cool slightly.
4. Make the meringue: In a clean bowl, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, beating until stiff peaks form.
5. Top the pie with meringue: Spread the meringue over the cooled pie filling.
6. Bake: Bake the pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown.

Nutritional Information:

• Calories: 320 per slice
• Fat: 15g
• Protein: 5g
• Carbohydrates: 40g
• Sugar: 25g

Dish Characteristics:

• Creamy, sweet raisin filling
• Crispy, airy meringue topping
• Golden amber color
• Perfect for special occasions or as a crowd-pleasing dessert

User Comments:

• "This pie is the perfect balance of sweet and tangy."
• "The meringue on top is absolutely delicious."
• "I have made this pie several times, and it is always a hit."

Special Precautions and Tips:

• When making the meringue, make sure the egg whites and bowl are completely clean and free of any grease.
• If the meringue is not stiff enough, add more sugar gradually until the desired consistency is reached.
• Let the pie cool slightly before slicing to prevent the filling from running out.