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      Sour Cream Raisin Pie
      2 cups sour cream
      4 egg yolks (save whites for meringue)
      1-3/4 cups sugar
      4 heaping teaspoons flour
      1-1/2 cups raisins
      1 baked single 10″ pie crust
      1 recipe Meringue (see below)
      Stir the sour cream and the egg yolks together in a heavy medium saucepan.
      Add the sugar. Dump in the flour, then the raisins, and mix using a wooden
      spoon. Cook over medium heat until the raisins are plump and the filling is
      glossy (about 5 minutes after a full boil, or just a little longer,
      depending on your burner).

      Cool the filling slightly, then pour it into the
      cool crust. Preheat the oven to 400°F.
      Prepare the Meringue: Beat together 12 egg whites and 1/4 teaspoon cream of
      tartar until stiff; add 2 cups powdered sugar and beat until mixture forms
      soft peaks. Spread the Meringue over the pie, working it to the edge of the
      crust to make a good seal. Repeat until the Meringue is used up, then gently
      swirl the top to make it pretty.
      Place the pie in the oven for 15 to 20 minutes, until the peaks are golden
      brown.

      Let pie cool. Eat or keep in a cool room; do not refrigerate unless
      keeping it overnight. Makes one 10″ pie.

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