Tom's not-so-recipe for Raspberry Lemon Meringue Pie

This is a creation made by Tom for last Thanksgiving. It has been done once, and only once, and without a recipe or writing things done. So, its more of a method than a recipe.

The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all.

He uses the meringue recipe in the classic red and white cookbook. Bake according to the directions of whatever meringue you use.