1 c Raisins
1 c Sour cream
1/4 c Raisin juice
1/2 c Sugar
1 ds Salt
2 tb Cornstarch
2 ea Egg yolks,beaten
1 ea Baked pie crust
2 ea Egg whites
1/4 ts Cream of tartar
4 tb Sugar
1/2 ts Anilla
FILLING: Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix
remaining ingredients,except crust.Cook until thick.(It scorches
easily;watch carefully and stir constantly.)When mixture is
thick,remove from heat and add cooked raisins.Pour into baked pie
crust.Make meringue topping.Spread over pie and put in oven just long
enough to slightly brown meringue.
MERINGUE: Mix 2 egg whites,1/4 tsp. cream of tarter and 4 tbsp.
sugar; beat until stiff peaks form. Add 1/2 tsp. vanilla.Spread on
top raisin filling and brown slightly in oven.