Raisin Meringue Pie

• 1 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 3 large eggs, separated
• 1/2 teaspoon each ground nutmeg, cinnamon and allspice
• 1/4 teaspoon salt
• 1 cup chopped raisins
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 pastry shell (9 inches), baked

1. In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.
2. In a bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling to pastry shell. Spread meringue evenly over filling; seal edges to crust.
3. Bake at 350u0b0 for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

brown sugar, flour, sour cream, eggs, ground nutmeg, salt, raisins, cream of tartar, sugar, pastry shell

Taken from www.tasteofhome.com/recipes/raisin-meringue-pie/ (may not work)