9-inch pie shell, baked and cooled
1 c. light brown sugar, packed
2 tbsp. flour
1/4 tsp. cinnamon
1/i tsp. cloves
1/8 tsp. salt
3 egg yolks
2 c. sour cream
2 tbsp. milk
1 c. seedless raisins

In a heavy saucepan combine sugar, flour, spices, and salt. In a medium bowl, with beater, beat egg yolks. Add sour cream and milk; beat until well-blended. Add egg yolk mixture and raisins to sugar mixture.

Bring to boiling over medium heat, stirring. Boil 2 minutes, stirring. Remove from heat. Let cool 10 minutes; stir filling. Pour into pie shell and top with meringue.

VANILLA MERINGUE:

Beat egg white and 1 1/2 teaspoons cream of tartar until whites peak. Add 2 tablespoons sugar and spread on pie. Place in 400 degree oven until light brown.