2 tbsp. cornstarch
3/4 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
2 egg yolks
1 c. sour cream
1 c. raisins
1 1/2 tsp. lemon juice
1/2 c. chopped walnuts or pecans
1 baked 8" pie shell
2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Combine cornstarch, 3/4 cup sugar, salt, cinnamon, nutmeg and cloves. Add egg yolks; mix well. Add sour cream, raisins, lemon juice and cook over hot water until thick, stirring constantly. Cool. Add nuts. Pour into pastry shell. Beat egg whites until frothy; add cream of tartar and 1/4 cup sugar gradually. Continue beating until mixture is stiff and glossy. Spread over pie, sealing edge of pastry.