Grandma’S Sour Cream Raisin Pie

• 1 cup raisins
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 cup sour cream
• 1/2 cup whole milk
• 3 large egg yolks, room temperature
• 1/2 cup chopped nuts, optional
• 1 pie shell (9 inches), baked
• 3 large egg whites, room temperature
• 1/4 teaspoon salt
• 6 tablespoons sugar

1. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
2. In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
3. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell.
4. For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5. Bake at 350u0b0 for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

raisins, sugar, cornstarch, salt, ground cloves, ground cinnamon, sour cream, milk, egg yolks, nuts, pie shell, egg whites, salt, sugar

Taken from www.tasteofhome.com/recipes/grandma-s-sour-cream-raisin-pie/ (may not work)