Apple Meringue Pie

• 1 each pie shell (9 inch) nine inch
• 6 cups apples tart, pared, cored
• 1/2 cup raisins, seedless
• 1 cup sugar
• 1 tablespoon butter
• 2 tablespoons flour, all-purpose
• 2 each egg yolks well beaten
• 1 x lemon zest
• 3 each egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 6 tablespoons sugar

1. Cook apples and raisins with 3/4 cup water for 15 minutes at medium heat until apples are tender.
2. Remove from heat; drain excess liquid.
3. Gently fold in sugar, butter, flour, 3 egg yolks, and rind and juice from lemon.
4. Return to heat.
5. Cook for 5 minutes or until thickened.
6. Spoon into baked pastry shell.
7. Beat egg whites with cream of tartar and vanilla until soft peaks form.
8. Gradually add sugar and beat until stiff.
9. Spread meringue over filling, sealing to edge of pastry.
10. Bake at 350F (180C) or until meringue is golden.

pie shell, apples, raisins, sugar, butter, flour, egg yolks, lemon zest, egg whites, cream of tartar, vanilla, sugar

Taken from recipeland.com/recipe/v/apple-meringue-pie-34984 (may not work)