Raisin Sour Cream Pie

• 1 each pie shell (9 inch) 9 inch, baked
• 1 1/2 tablespoons cornstarch
• 1 cup sugar
• 2 tablespoons sugar
• 3/4 teaspoon nutmeg ground
• 1/4 teaspoon salt
• 1 1/2 cups sour cream
• 1 1/2 cups raisins, seedless
• 1 tablespoon lemon juice
• 3 each egg yolks
• 3 each egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons brown sugar packed
• 1/2 teaspoon vanilla extract

1. Roll out pastry and place in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork.
2. Bake at 450 degrees for 10 to 12 minutes or until golden.
3. Cool (leave in pie plate) on a wire rack.
4. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan.
5. Stir in sour cream.
6. Stir in raisins, lemon juice, and egg yolks.
7. Cook over medium heat, stirring constantly, until mixture thickens and boils.
8. Boil and stir 1 minute.
9. Pour into baked pie shell.
10. Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
11. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
12. Do not underbeat.
13. Beat in vanilla.
14. Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping.
15. Bake at 400 degrees until delicate brown, about 10 minutes.
16. Refrigerate any remaining pie immediately.

pie shell, cornstarch, sugar, sugar, nutmeg ground, salt, sour cream, raisins, lemon juice, egg yolks, egg whites, cream of tartar, brown sugar, vanilla

Taken from recipeland.com/recipe/v/raisin-sour-cream-pie-5505 (may not work)