Raisin Cream Pie With Cloud Nine Meringue

On a lightly floured surface, use your hands to slightly flatten Old-Fashioned Piecrust. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.

For filling, in a medium saucepan, combine raisins and the 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Meanwhile, in a medium bowl, stir together the 3/4 cup sugar, the flour, and cinnamon. Stir in half-and-half or cream until well combined. Add to raisin mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Remove from heat.

In a medium bowl, slightly beat egg yolks with a fork. Gradually stir about 1 cup of hot mixture into yolks. Return egg yolk mixture to hot filling in pan. Bring to a gentle boil. Cook and stir the mixture for 2 minutes; keep warm.

For meringue, in a small saucepan, stir together cornstarch and the 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. Cool.

In a large bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Continue beating, while gradually adding the 1/2 cup sugar. Beat until stiff peaks form (tips stand straight). Fold in cooled cornstarch mixture.

Pour warm filling into baked pie shell. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 400 degree F oven for about 12 minutes or until light brown. Store, covered, in the refrigerator. Makes 8 servings.