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1
In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day.
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2
Drain raisins in a sieve.
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3
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch glass pie plate (1 quart).
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4
Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively.
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5
Chill shell until firm, about 30 minutes.
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6
Preheat oven to 425 F.
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7
Lightly prick bottom of shell all over with a fork and line shell with foil.
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8
Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes.
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9
Carefully remove foil and weights or rice and bake shell until golden, about 8 minutes more.
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10
Cool shell in pan on a rack.
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11
Reduce temperature to 400 F.
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12
Separate eggs.
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13
Chill whites until ready to use.
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14
In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins.
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15
Pour filling into shell and bake in middle of oven 10 minutes.
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16
Reduce temperature to 350 F. and bake pie 30 to 40 minutes more, or until filling is set.
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17
Remove pie from oven but keep temperature at 350 F. In another bowl with an electric mixer beat whites until they just hold soft peaks.
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18
Gradually add remaining 1/4 cup sugar, beating until meringue just holds stiff peaks.
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19
Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
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20
Bake pie in middle of oven until meringue is golden, about 10 minutes.
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21
Cool pie on rack and serve at room temperature.
