1 c. raisins
2 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
1 tsp. butter
1 tbsp. lemon juice
1 c. white sugar
2 eggs

Cover raisins with water and cook until they are well filled out. Add enough water to make 1 pint of filling. Add salt, cinnamon, sugar, yolks of eggs, cornstarch. Cook in double boiler until thick. Cool. Fill baked pie crust and cover with meringue from the egg whites. Brown meringue 8 to 10 minutes at 400 degrees.