Poor Man's Pie -- Raisin Pie

This is Poor Man's Pie. Why do I call it that? Because no matter how tight things get in our house, I can always whip one up with what we've got on hand. I suppose it could also be called convenient pie, but thats not as fun. 

For the Pie

• 9" pre-baked pie crust
• 1 c. raisins
• 1 c. water
• 1/2 c. white or brown sugar
• 2 Tbs. butter
• 2 Tbs. all-purpose flour
• 2 egg yolks
• zest of 1 lemon
• juice of 1 lemon
• pinch of salt

1. Bring to a boil one cup of raisins and one cup of water.
2. Add the half cup of sugar to the raisins.
3. Remove 1/2 cup of this mixture and let it cool, then gently stir in 2 tablespoons of butter and 2 tablespoons of flour. Return the mixture to the saucepan and cook over low until it has thickened.
4. Remove the pan from the heat and add 2 egg yolks, the juice and zest of one lemon and a pinch of salt, mixing to combine.
5. Fill pie shell and top immediately with meringue, or let cool before topping with whipped topping.

Meringue Topping

• 2 egg whites
• 1/4 tsp cream of tarter (optional)
• 3 Tbs white sugar
• 1/2 tsp vanilla

1. Beat the egg whites until they begin to look frothy.
2. Add the 1/4 tsp cream of tarter.
3. Continue to beat until peaks lean over slightly when the beater is removed.
4. Gradually beat in sugar followed by the vanilla.
5. Spread over the pie filling, going all the way to the edge.
6. Bake at 350 F for 10-15 minutes or golden brown.

If you would rather not have a meringue top, go ahead and skip baking the pie. Cover it with whipped topping once the pie has cooled.