1 tbsp. cornstarch
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
2 c. sour cream
3 egg yolks
1 1/2 c. raisins
1 tbsp. lemon juice
9 inch baked pie shell
Brown sugar meringue (recipe follows)

Heat oven to 400 degrees. Mix cornstarch, sugar, salt and cinnamon in 2 quart saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium high heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into pie shell. Spread meringue over hot pie filling, sealing to edge of crust. Bake until brown, 8 to 10 minutes. Cool away from draft.

BROWN SUGAR MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/4 c. packed brown sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla.