Arrange leaves around rim of pie, overlapping and angling outward slightly. Lightly brush with beaten egg. Cover and set aside egg whites in refrigerator. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding. Beat in reserved sugar until stiff peaks form.
Spoon raisin filling into pie shell, smoothing top.
Spread meringue over top. Using spatula or back of spoon, swirl meringue into attractive peaks. Let cool on rack. Makes 8 servings. 224 mg sodium.