Raisin Cream Pie With Cloud Nine Meringue

Ingredients
1 recipe  elderly school Piecrust (see recipe below)
1-1/2 cups  raisins
1 cup  water
3/4 cup  sugar
1/4 cup  all-purpose flour
1-1/2 teaspoons  ground cinnamon
1-1/2 cups  half-and-half or light cream
3   egg yolks
1 tablespoon  cornstarch
3   egg whites
1/2 cup  sugar
2/3 cup  water

Directions
1. On a lightly floured surface, use your hands to slightly flatten elderly school Piecrust. Roll dough from center to edge in to a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry in to a 9-inch pie plate. Ease pastry in to pie plate, being cautious not to stretch pastry. Trim pastry to 1/2 inch beyond fringe of pie plate. Fold under additional pastry. Crimp edge as desired.
2. 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. icy on a wire rack.
3. For filling, in a medium saucepan, combine raisins and the 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
4. 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.
5. In a medium bowl, slightly beat egg yolks with a fork. Gradually stir about 1 cup of hot mixture in to yolks. Return egg yolk mixture to hot filling in pan. Bring to a delicate boil. Cook and stir the mixture for 2 minutes; keep warm.
6. For meringue, in a tiny saucepan, stir together cornstarch and the 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. icy.
7. In a giant 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.
8. Pour warm filling in to baked pie shell. Immediately spread meringue over hot pie filling, carefully sealing to fringe 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.
elderly school Piecrust
In a medium bowl, stir together 1-1/2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/2 cup lard or shortening with a pastry blender until crumbly. In another bowl, beat 1 egg yolk. Stir in 3 tablespoons water and 1-1/2 teaspoons vinegar. Add to dry ingredients and stir until  combined. Form dough in to a ball.