1/2 cup raisins
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, sliced
1/2 cup sliced almonds
1 cup sliced strawberries
1/2 cup sliced almonds
1/2 cup chopped pitted dates
1/2 cup sliced strawberries
1/2 cup sliced strawberries
1 (8 ounce) can sliced dates, drained
In a small bowl, mix together raisins, white sugar, brown sugar, vanilla, and strawberries. Spread 1/2 cup of the raisin mixture on top of chilled pie crust. Spread remaining raisin mixture on top of pie.
Beat egg whites with egg, then punch and beat in chopped strawberries until stiff. Beat egg whites until foamy, then add raisin mixture. Continue beating until mixture is stiff. Pour over pie. Sprinkle with chopped almonds. Chill for at least 30 minutes.
Beat egg whites until foamy. Beat egg yolks in gradually, adding 3 tablespoons each time. Stir egg yolks into coated raisin mixture. Fold egg whites into raisin mixture in an even layer. Spread pie over pie, then spread over pie. Cover pie with aluminum foil and chill until firm.
Remove foil and refrigerate for about 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 20 minutes, until golden brown. Cool 10 minutes and remove foil.
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