Buttermilk Raisin Pie

 

1 1/2

cups sugar

6

tablespoons cornstarch

1/4

teaspoon salt

3

egg yolks

3

cups buttermilk

3/4

cup raisins

3

tablespoon lemon juice

1

tablespoon butter

1/2

teaspoon nutmeg

1

refrigerated Pillsbury pie crust

3

egg whites

1/4

teaspoon cream or tartar

• 1 Preheat over to 350. In saucepan, combine sugar, salt and corn startch. Beat egg yolks and buttermilk, stir into sugar mixture until smooth. Add raisins and lemon juice cook and stir until consistency of pudding. Remove from heat.
• 2 Stir in vanilla and butter. Pour into crust.
• 3 Make meringue with egg whites, sugar and cream of tarter. Spread over hot pie.
• 4 Bake at 350 until lightly brown - about 15 minutes.