Updated 11/7/08: I made the pie using chopped prunes in place of raisins and a pre-baked phyllo crust. DELICIOUS!

The raisin pie filling is similar to a custard and is placed into a pre-baked pie shell which has been cooled to room temperature. This pie is commonly topped with a whipped meringue topping.

Source: Great-Grandma Minnie (b.1890)

One Crust Raisin Pie
1 cup raisins
pinch of salt
2/3 cup sugar
5 tablespoons cornstarch
1/2 cup water
2 eggs separated
1 cup cream

Put sugar, raisins, and water in a pan to boil. In a separate bowl, mix cream, egg yolks, cornstarch, and salt together. Stir the cream mixture into the raisin mixture. Continue cooking until thick, like pudding. Pour into a pre-baked and cooled pie crust.

When cooled, you can top with a meringue topping or whipped cream.