1 (9") pie shell, prebaked
1 (12 oz.) can evaporated milk
1 tbsp. cider vinegar
1 c. golden raisins
1 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
3 egg yolks
Whipped cream topping

In a small bowl, combine milk and vinegar; set aside for 1 hour to sour. Put raisins in a small saucepan and cover with water. Simmer, uncovered, until most of the water has evaporated, about 3 - 5 minutes, leaving about 3 - 4 tablespoons of liquid. In a double boiler, mix sugar, cornstarch, and salt. Lightly beat yolks and add to sugar mixture. Add soured milk. Place over hot water. Drain raisins and add juice to mixture. Stir with rubber spatula, cook until thickened (will bubble in the middle), 10 minutes. Add raisins, remove from heat and cool slightly. Pour into crust while warm and cool. Top with whipped cream.