Easy Sour Cream Raisin Pie

1 baked 8 or 9” pie shell

 1 cup raisins

 2 ¼ cups water

 1 cup granulated sugar

 1 cup sour cream

 2 egg yolks. Save the whites

 2 rounded tablespoons cornstarch

 ½ teaspoon salt

 ¼ teaspoon ground cloves

 ¼ teaspoon ground nutmeg

 ½ teaspoon ground cinnamon

 1 teaspoon vanilla

Bake pie shell according to recipe or package directions, then set aside to cool completely.  Combine raisins and water in large microwave-safe bowl.  Microwave on High power 8 minutes.  While raisins and water are cooking, combine all remaining ingredients except vanilla in medium bowl.  Add to raisin-water mixture, then return to microwave oven and cook on HIGH power 6 minutes.

Add vanilla extract; pour into cooled pie shell.  Let cools lightly, then refrigerate to allow filling to set.  When cool, then make the meringue.

Make meringue from the saved egg white, (room temperature) actually 3 egg whites work the best.  Beat egg whites and ¼ teaspoon Cream of Tartar till frothy.  Gradually add in 6 Tablespoon sugar, continue to beat until stiff, and then add ½ teaspoon vanilla extract.  Spread over pie, bake 350-degree oven for 10-15 minutes.