1 c Raisins 1 c Sour cream
1/4 c Raisin juice 1/2 c Sugar
1 x Dash salt 2 tb Cornstarch
2 ea Egg yolks,beaten 1 ea Baked pie crust
1 x -------------m-------------- 2 ea Egg whites
1/4 ts Cream of tartar 4 tb Sugar
1/2 ts Vanilla
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: Beat first three ingredients until stiff peaks form. Add
vanilla. Spread on top raisin filling and brown slightly in oven.
