Instructions: Stir together 1 cup sugar, cornstarch, cinnamon, nutmeg, and salt in saucepan. Blend in sour cream.

Beat egg yolks slightly. Stir into mixture in saucepan along with raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour into baked pie shell.

Beat egg whites with cream of tartar until frothy. Beat in the 6 tablespoons sugar, 1 tablespoon at a time, until mixture is glossy and stiff peaks form. Beat in vanilla. Spread meringue over hot filling, sealing well to edge of crust to prevent shrinking.

Bake in 400 oven about 10 minutes or until lightly browned. Cool away from drafts.

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