1 c. sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
2 eggs, separated
1 c. dairy sour cream
1 c. raisins
1 1/2 tsp. lemon juice
1/2 c. chopped walnuts
1 baked 8 inch pie shell
1/4 tsp. cream of tartar

Combine 3/4 cup sugar, cornstarch, spices and salt in top of double boiler. Blend in egg yolks, add sour cream, raisins and lemon juice. Cook and stir over low heat until thick. Cool.

Add walnuts and pour into pie shell. Beat egg whites until frothy. Add cream of tartar and continue beating, until peaks begin to form. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Spread meringue on top of pie. Bake at 325 degrees for 15 minutes until golden brown, then cool.