Sour Cream Raisin Pie

Yields 1 (10-inch) pie. Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon. Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer, depending on your stove). Cool the filling slightly, then pour into the cool crust. Preheat oven to 400. Prepare meringue and spread onto pie. Put the pie in the oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a cool room. Do not refrigerate unless keeping it overnight. Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a rubber spatula, spread onto pie filling, making a good seal with the edge of the crust.