Raspberry Meringue Pie

Directions

1. 1
   ["Do not attempt to make meringue pies on a humid day.", "", "Make sure the bottom crust is baked and cool before adding custard and meringue.", "", "For custard:", "Heat raw raspberries slowly over medium heat, crushing and smashing to release the juice. Simmer, but do not allow to boil. When most of the juice is released, use a mesh strainer to separate hot juice from the seeds and pulp. Add freshly squeezed juice from 1 lemon; set aside. [Note: you can save the pulp for making preserves]", "", "Sift together sugar, cornstarch, and a pinch of salt. Place in a medium saucepan and slowly add milk, water, and the grape juice. Whisk constantly while bringing to a gentle simmer.", "", "Transfer about half of this hot liquid, 1/4 cup at a time, to the container holding the beaten egg yolks. Whisk quickly to avoid \"making an omelet\"". Once the yolks are well-mixed into about half of the hot liquid