Have eggs at room temperature. Measure raisins into small bowl; add hot water to cover and let stand until plumped. Drain, thoroughly; grind very fine or process in food processor with steel blade until smooth paste, and set aside. Arrange pastry in pie pan and flute edges; prick all over with fork. Line with foil and fill with pie weights; bake in preheated oven at 425°F for 12 mintues. Remove from oven and reduce oven heat to 350°F. Carefully remove foil and weights. Return crust to oven and bake for another 10 to 15 minutes until lightly browned and set. Set aside.
Turn oven heat to 400°F. In saucepan, stir sugar, flour and spices together well. Then, blend in milk, and stir in egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, more. Stir in raisins, 1 teaspoon vanilla, and sour cream. Immediately, pour into baked pie shell, and set aside.
Beat reserved egg whites together with cream of tartar until foamy. Beat in superfine sugar, 1 tablespon at a time; continue beating until stiff and glossy. Beat in vanilla and heap onto hot pie filling, spreading evenly and crefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake at 400°F for 10 minutes or until lightly browned. Cool away from drafts. Cut into 8 wedges with knife dipped in water and cleaned between cuts, and serve at room temperature.
Ingredients
- 1 Cup golden or natural California Raisins
- 1 prepared pastry shell for 9- or 10-inch pie
- 2 Cups granulated sugar
- 1 Cup all-purpose flour
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground cloves
- 1 Teaspoon ground nutmeg
- 1 Cup whole milk
- 4 eggs, separated reserving whites
- 1 Teaspoon vanilla
- 1 Cup sour cream
Procedure
For Topping
- 4 egg whites (from above)
- 1 Teaspoon cream of tartar
- 1 Cup superfine granulated sugar*
- 1 Teaspoon vanilla