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1
In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
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2
Fit prepared pastry into a 9-inch deep-dish pie plate.
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3
Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
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4
Chill the pastry in the fridge until very firm (about 30 minutes).
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5
Set oven to 425u00b0F (middle oven rack).
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6
Lightly prick the pastry, then line the shell with foil.
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7
Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
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8
Carefully remove the foil and weights.
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9
Place back in oven and bake for another 8 minutes.
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10
Cool shell in pan on rack.
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11
Reduce oven to 400u00b0F.
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12
To make the filling: drain the raisins well.
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13
Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
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14
In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
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15
Add in well drained raisins; mix to combine.
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16
Pour the filling into shell and bake in center oven for 10 minutes at 400u00b0F.
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17
With pie still in the oven reduce oven again to 350u00b0F and bake for another 30-40 minutes, or until filling is set.
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18
To make meringue: Remove the pie from the oven but keep the temperature at 350u00b0F.
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19
In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
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20
Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
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21
Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
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22
Bake pie in middle oven until meringue is golden (about 10 minutes).
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23
Cool pie or serve at room temperature.
