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     Title: Raisin Sour Cream Meringue Pie
Categories: Pies
  Servings: 4

  1 1/2 c  Raisins
      1 c  Sour cream
      2 tb Corn starch
    1/2 ts Salt
    1/2 c  Granulated sugar
  1 1/2 ts Cinnamon
      2    Eggs; separated
    1/3 c  Milk
           Baked pastry shell
           Meringue; made with egg
           -whites

Rinse and drain raisins, combine with cream, corn starch, salt,
sugar, and spice in a saucepan and stir until well blended. Bring to
a boil and cook until thick (2 or 3 minutes); remove from heat.
Reserve egg whites for meringue. Beat egg yolks and milk together;
add to hot mixture, stirring briskly. Return to heat and cook and
stir until thickened (About 2 minutes). Pour into baked pastry shells
and cover with meringue. Bake 30 to 35 minutes in slow oven (300 to
325 F). Cool before cutting.

Recipe by Betsy Newman, Welland Tribune, January 5, 1945

Recipe FROM: http://wellandhistory.ca
 
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