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Sour Cream Raisin Meringue Pie

9-inch baked pie shell
1 1/2 tablespoons cornstarch
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 cups dairy sour cream
3 egg yolks, slightly beaten
1 1/2 cups raisins
1 tablespoon lemon juice
Brown sugar meringue (recipe follows)

Bake pie shell. Heat oven to 400 degrees. Blend cornstarch, sugar,
salt and nutmeg in saucepan. Blend in sour cream. Stir in egg
yolks, raisinsand lemon juice. Cook over medium heat, stirring
constantly. until it thickens and boils. Boil and stir 1 minute.
Immediately pour into baked pie shell. Heap meringue onto hot pie
filling: spread over filling, carefully sealing to edge of crust
to prevent shrinking or weeping. Bake about 10 minutes or till
light brown. Cool away from draft.


Brown Sugar Meringue

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons brown sugar (packed)
1/2 teaspoon vanilla

Beat egg whites and cream of tartar till foamy. Beat in brown
sugar, 1 tablespoon at a time. Continue beating till stiff and
glossy. Do not underbeat. Beat in vanilla.

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