Cook:

1 c. raisins

Mix in bowl:

1-2 tbsp. flour
1 c. cream
1/2 c. sugar (heaping)
2 egg yolks
a pinch of salt

Add to the raisins and bring to a boil, stirring constantly. Cool and pour into a baked pie shell.

For the top, beat 2 egg whites and add 2 tablespoons sugar, 1/2 teaspoon of vanilla, almond or lemon extract. Spread evenly over top of pie, spreading to edges (the top will shrink). You can also pipe the meringue through a plastic bag with the corner cut off to make decorative swirls with pointed tops.

Brown topping in in a preheated 400°F about 5 to 8 minutes and serve.