| 1 | ~ follow directions for pie pastry above (*see raisin crisscross pie recipe*), except use 1 ?cups flour, ?tsp salt, 1/3 cup shortening, 3 to 4 tbsp. cold water - when shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. |
| 2 | Bake at 450 °F for 10 to 12 minutes or until golden. |
| 3 | Cool (leave in pie plate) on a wire rack. |
| 4 | Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. |
| 5 | Stir in sour cream. |
| 6 | Stir in raisins, lemon juice, and egg yolks. |
| 7 | Cook over medium heat, stirring constantly, until mixture thickens and boils. |
| 8 | Boil and stir 1 minute. |
| 9 | Pour into baked pie shell. |
| 10 | Meringe: beat egg whites and cream of tartar in a 2 ?quart bowl until foamy. |
| 11 | Beat in sugar, 1 tbsp. at a time; continue beating until stiff and glossy. |
| 12 | Do not underbeat. |
| 13 | Beat in vanilla. |
| 14 | Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. |
| 15 | Bake at 400 degrees until delicate brown, about 10 minutes. |
| 16 | Refrigerate any remaining pie immediately. |
| 17 | 8 servings, 515 calories per serving |
