Raisin-Walnut Meringue Pie

• 1 (9-inch) pie shell, baked
• 1 c. sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 2 eggs, separated
• 1 c. sour cream
• 1 c. raisins
• 1 1/2 tsp. lemon juice
• 1/2 c. chopped walnuts
• 1/4 tsp. cream of tartar

1. In a double boiler, combine 3/4 cup sugar, cornstarch, salt, cinnamon, nutmeg and cloves.
2. Blend in egg yolks.
3. Add sour cream, raisins and lemon juice.
4. Cook and stir over low heat until thick. Cool. Add walnuts.
5. Pour into pie shell.
6. Beat egg whites until frothy. Add cream of tartar.
7. Beat until peaks begin to form. Gradually beat in 1/4 cup sugar.
8. Beat until stiff and glossy. Put meringue on pie. Bake at 350u0b0 for 18 minutes or until delicately browned.
9. Serves 8.

pie shell, sugar, cornstarch, salt, cinnamon, nutmeg, ground cloves, eggs, sour cream, raisins, lemon juice, walnuts, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=614110 (may not work)