In a bowl, cover raisins with 1 cup boiling water. Let stand 5 minutes;
Separate egg yolks from whites; set the whites aside for meringue.
In a large saucepan, combine 1 cup sugar, flour and salt. Gradually stir
in milk. Cook and stir until thickened and bubbly.
Reduce heat; cook and stir
2 minutes more. Remove from heat.
In a small mixing bowl beat egg yolks slightly. Gradually stir about 1 cup
of the hot mixture into yolks. Return mixture to saucepan. Cook and stir 2 minutes
more. Remove from heat; add sour cream, butter and drained raisins. Stir just
until mixed; do not over-mix. Pour hot filling into baked pie shell.
In a small mixing bowl, beat the egg whites, vanilla and cream of tartar
with an electric mixer on medium speed until soft peaks form. Gradually add
6 tablespoons sugar, beating at high speed until stiff peaks form. Spread meringue
over hot filling, sealing to the edge.
Bake at 350 degrees F for 12 to 15 minutes or until meringue is golden.
Cool on a wire rack before serving.
Store covered, in the refrigerator.
Recipe and photo credit:
Wisconsin Milk Marketing Board, Inc.