| 1 | 2 c sour cream 4 egg yolks 1 ?c sugar 4 ts flour, heaping 1 ?c raisins 1 baked single piecrust 12 md egg whites ?ts cream of tartar, heaping 2 c powdered sugar to make filling: in heavy medium saucepan, stir sour cream & egg yolks together. |
| 2 | Add sugar, flour & raisins. |
| 3 | Mix with wooden spoon. |
| 4 | Cook over medium heat until raisins are plump & filling is glossy (about 5 minutes after full boil, or just a little longer, depending on heat). |
| 5 | Cool filling slightly. |
| 6 | Pour into cool crust. |
| 7 | To make meringue: separate whites from yolks, being carefull not to drip any yellow into whites. |
| 8 | (reserve yolks for another use). |
| 9 | In mixing bowl, add cream of tartar to egg whites. |
| 10 | Using electric mixer on high speed, beat until stiff. |
| 11 | Add powdered sugar. |
| 12 | Beat until soft peaks form. |
| 13 | Using a licker (rubber spatula), spread layer of meringue onto pie. |
| 14 | Make a good seal over filling. |
| 15 | Spread until it meets edge of crust to keep meringue from shrinking as it stands or bakes. |
| 16 | Repeat until meringue is used up. |
| 17 | Gently swirl top to make it pretty. |
| 18 | To bake pie: bake in 400°F oven for 15 to 20 minutes, watching closely. |
| 19 | Remove from oven when peaks are golden brown. |
| 20 | Cool. |
| 21 | Eat immediately or keep in cool room. |
| 22 | Do not refrigerate unless keeping overnight. |
| 23 | Notes: eat warm. |
| 24 | Leftovers in refrigerator wept a sugary syrup, & the pie tasted sweeter (in fact to sweet) cold than fresh from the oven |
