Sour Cream Raisin Pie recipe

Ingredients:
2c Sour Cream <br>
4 Egg Yolks <br>
1
3/4c Sugar <br>
4tsp Flour(heaping) <br>
1 1/2c Raisins

<br>
1 baked 10-inch single-crust pie shell
Meringue
<br>
Yields 1 (10-inch) pie

Procedures:
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 burner).
<br>
Cool the filling
slightly, then pour into the cool crust. Preheatoven 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."
<br>
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 "licker" (a rubber
spatula), spread onto pie filling,
making a good seal with the edge of
the crust. The person who does this recipe says that large eggs don't do
well with this - she uses
small eggs...
<br>
I hope this is the
recipe that the person on rec.food.cooking was looking for. I c an't say
how this recipe works - as I haven't used
it - however, this recipes is
from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo,
Wisconsin... Apparently this cafe
came into national recognition a while
back - Willard Scott ate there as well as Charles Kuralt... She claims that
her recipes are just
plain farm cooking.