1 c. raisins
3 tbsp. sugar
1 c. water
1 tbsp. cornstarch
1 (6 oz.) pkg. lemon pie filling
2 egg yolks
1 c. sugar
1 baked 9 inch pie shell

Combine raisins, sugar and water. Simmer 15 minutes, stirring occasionally. Moisten cornstarch in 2 tablespoons of cold water. Add to hot raisins, cook and stir until thickened. Meanwhile, combine lemon pie filling with 1/2 cup sugar and 1/4 cup water. Add 1 3/4 cup water and egg yolks blending thoroughly. Cook over moderate heat until filling comes to a full boil and thickens, about 5 minutes.

Combine with thickened raisins. When cool, fold in sour cream. Turn into baked pie shell. Chill until firm. If desired, top with whipped or sour cream. Makes one 9 inch pie.