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1
Place raisins in bowl.
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2
Cover with boiling water; let stand 5 minutes to plump raisins.
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3
Drain.
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4
Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan.
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5
Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened.
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6
Remove from heat.
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7
Place egg yolks in bowl; stir.
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8
Gradually stir 1 cup warm milk mixture into beaten yolks.
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9
Return egg mixture to saucepan, stirring constantly.
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10
Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon.
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11
Continue cooking, stirring constantly, 2 minutes.
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12
Remove from heat.
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13
Stir in drained raisins, sour cream and butter.
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14
Do not over mix.
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15
Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened.
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16
Cover; refrigerate 8-10 minutes or until slightly cool.
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17
Heat oven to 350F.
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18
Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy.
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19
Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form.
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20
Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
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21
Pour hot raisin filling into baked pie shell.
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22
Spread meringue over hot raisin filling, sealing to edges.
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23
Bake 10-12 minutes or until meringue is golden brown.
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24
Cool on cooling rack before serving.
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25
Cover; store refrigerated.
