3/4 c. raisins
1 c. white sugar
2 tbsp. flour
1 tsp. vanilla
1 c. water
1 egg, beaten
1 c. sour cream
1 baked 9 inch pie crust

Put water and raisins on to boil. Boil slowly until 1/2 cup juice remains. Add sugar, stir until dissolved. Add flour and sour cream to beaten egg. Stir in to raisin mixture and boil until thick. Remove from heat and add vanilla. Pour into baked pie crust. Top with meringue.