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    Title: Raisin Sour Cream Meringue Pie
Categories: Pies
 Servings: 4

 1 1/2 c  Raisins
     1 c  Sour cream
     2 tb Corn starch
   1/2 ts Salt
   1/2 c  Granulated sugar
 1 1/2 ts Cinnamon
     2    Eggs; separated
   1/3 c  Milk
          Baked pastry shell
          Meringue; made with egg
          -whites

Rinse and drain raisins, combine with cream, corn starch, salt,
sugar, and spice in a saucepan and stir until well blended. Bring to
a boil and cook until thick (2 or 3 minutes); remove from heat.
Reserve egg whites for meringue. Beat egg yolks and milk together;
add to hot mixture, stirring briskly. Return to heat and cook and
stir until thickened (About 2 minutes). Pour into baked pastry shells
and cover with meringue. Bake 30 to 35 minutes in slow oven (300 to
325°F). Cool before cutting.

Recipe by Betsy Newman, Welland Tribune, January 5, 1945

Recipe FROM: http://wellandhistory.ca

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