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.