Raisin Meringue Pie

• 2 Tbsp. cornstarch
• 3/4 c. sugar
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 2 egg yolks
• 1 c. sour cream
• 1 c. seeded raisins
• 1 1/2 tsp. lemon juice
• 1/2 c. chopped nuts
• 1 baked 8-inch pie shell
• 2 egg whites
• 1/4 c. sugar
• 1/4 tsp. cream of tartar

1. Combine cornstarch, sugar, salt and spices.
2. Add egg yolks. Mix well.
3. Add sour cream, raisins and lemon juice.
4. Cook over hot water until thick, stirring constantly.
5. Partially cool.
6. Add nuts.
7. Pour into baked shell.
8. Cool.
9. Beat egg whites until frothy.
10. Add 1/4 cup sugar and cream of tartar gradually. Continue beating until mixture is stiff and glossy.
11. Spread over pie, sealing edge of pastry.
12. Bake at 350u0b0 until lightly browned, 12 to 15 minutes.

cornstarch, sugar, salt, cinnamon, nutmeg, cloves, egg yolks, sour cream, seeded raisins, lemon juice, nuts, shell, egg whites, sugar, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356014 (may not work)