1 c. raisins
1 c. sugar
3 eggs
6 tbsp. flour
2 1/4 c. milk
1/2 c. sour cream
1/4 c. butter, cut in sm. pieces
1 (9 inch) pie shell

Cover raisins with boiling water, let stand 5 minutes; drain. Separate egg yolks from whites for meringue. Combine sugar, flour and 1/8 teaspoon salt. Gradually stir in milk. Cook and stir until thick. Beat eggs, slightly. Add some mixture to eggs then add to remaining in saucepan. Cook 2 minutes. Remove from heat, add sour cream, butter and drained raisins. Pour hot filling into baked pastry shell. Spread meringue. Bake at 350 degrees for 12 to 15 minutes.