1 Nine inch baked pastry shell

6 c Tart apples, pared and cored

1/2 c Raisins

1 c Sugar

1 tb Butter

2 tb Flour

2 Egg yolks, well beaten

Rind and juice from 1 lemon

3 Egg whites

1/4 ts Cream of tartar

1/2 ts Vanilla

6 tb Sugar

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