2 c. raisins
1 c. water
2 c. thick sour cream (see note)
1 tbsp. flour
1/3 to 1/2 c. sugar, to taste
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
3 egg yolks, slightly beaten
1 tsp. lemon juice or vinegar
Baked 9 inch pie shell
Meringue (optional)

Place raisins and water in large saucepan. Bring the mixture to a boil over high heat. Immediately reduce heat to low and simmer until raisins are tender and have absorbed most of water. Remove from heat and stir in sour cream.

In a small bowl, sift dry ingredients together and add to the raisin mixture, mixing well. Stir in the egg yolks and cook over low heat, stirring constantly until the mixture thickens, about 5 minutes.

Remove from heat and cool. (If filling isn't sour enough, add lemon juice.) Pour raisin filling into baked pie shell. Chill and serve. If desired, make meringue. Spread over raisin filling, touching meringue at pie edges. Bake in preheated 350 degree oven for 15 minutes, or until meringue is golden brown. Makes 6 to 8 servings.

Note: To get thick sour cream, drain liquid off a carton of sour cream.