1 c. packed brown sugar
2 tbsp. all-purpose flour
1 c. (8 oz.) sour cream
3 eggs, separated
1/2 tsp. each: ground nutmeg, cinnamon and allspice
1/4 tsp. salt
1 c. chopped raisins
1/4 tsp. cream of tartar
6 tbsp. sugar
1 pastry shell (9 inches), baked

In heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.

In a mixing bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling into pastry shell. Spread meringue evenly over filling; seal edges to crust.

Bake at 350°F for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

Yield: 6 to 8 servings.