Recipe - Raisin Sour Cream Pie

1 9" Baked Pie Shell
1 One half tablespoon Cornstarch
1 cup Sugar; (plus 2 Tbsp.)
Three fourths teaspoon Ground Nutmeg
One fourth teaspoon Salt
1 One half cup Sour Cream
1 One half cup Raisins
1 tablespoon Lemon Juice
3 Egg Yolks

BROWN SUGAR MERINGUE
3 Egg Whites
One fourth teaspoon Cream Of Tartar
6 tablespoon Packed Brown Sugar
One half teaspoon Vanilla

~ follow directions for pie pastry above (*see Raisin Crisscross Pie
recipe*), except use 1 One fourth Cups Flour, One half Tsp Salt, 1/3 Cup Shortening, 3
to 4 Tbsp. Cold Water When shell is rolled out and placed in pie plate,
flute edges, and prick the shell (bottom and sides) with the tines of a
fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool
(leave in pie plate) on a wire rack. Mix corn starch, sugar, nutmeg, and
salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon
juice, and egg yolks. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie
shell.

Meringe: Beat egg whites and cream of tartar in a 2 One half quart bowl until
foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.

Spread meringue over filling, carefully sealing meringue to edge of crust
to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown,
about 10 minutes. Refrigerate any remaining pie immediately.

8 servings, 515 calories per serving.