This recipe was clipped from a newspaper dated 1964. The recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This raisin pie is different.

RAISIN PUFF PIE

Three-fourths cup firmly packed brown sugar
One-half cup soft butter
One-half teaspoon vanilla
Two egg yolks
Dash salt

Place in mixing bowl. Beat on low speed until very fluffy. Stir in:

One and one-half cups raisins
Two egg whites, stiffly beaten

Prepare one 9-in. pie shell and pour in raisin mixture. Bake in moderate oven (350) for 25 to 30 minutes, or until firm to the touch. Cool.

This filling has a thin brown crust and an unusual syrupy texture.