1 c. raisins
3/4 c. sugar
6 tbsp. flour
dash of salt
2 c. milk
3 egg yolks
1 c. sour cream
1/2 tsp. vanilla

Meringue:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1 baked 9-inch pie shell

Place raisins in bowl; cover with 1 cup boiling water. Let stand 5 minutes; drain well. Set aside.

Meanwhile, combine sugar, flour and salt in a medium-size saucepan. Gradually stir in milk. Bring to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir 1/2 cup milk mixture into egg yolks. Return all to saucepan. Cook over low heat 2 minutes, stirring constantly. Do not boil. Remove from heat and cool slightly. Stir in sour cream, vanilla and raisins just until blended. Pour into pie shell.

Preheat oven to 350°F. For meringue, beat egg whites until frothy. Add cream of tartar. Gradually beat in sugar until stiff and glossy. Spread meringue over raisin filling.

Bake 12 to 15 minutes or until golden. Cool on rack. Refrigerate 2 to 3 hours before serving.