To make filling: In heavy medium saucepan, stir sour cream & egg yolks together. Add sugar, flour & raisins. Mix with wooden spoon. Cook over medium heat until raisins are plump & filling is glossy (about 5 minutes after full boil, or just a little longer, depending on heat). Cool filling slightly. Pour into cool crust.

To make meringue: Separate whites from yolks, being carefull not to drip any yellow into whites. (Reserve yolks for another use.) In mixing bowl, add cream of tartar to egg whites. Using electric mixer on high speed, beat until stiff. Add powdered sugar. Beat until soft peaks form. Using a licker (rubber spatula), spread layer of meringue onto pie. Make a good seal over filling. Spread until it meets edge of crust to keep meringue from shrinking as it stands or bakes. Repeat until meringue is used up. Gently swirl top to make it pretty.

To bake pie: Bake in 400 F oven for 15 to 20 minutes, watching closely. Remove from oven when peaks are golden brown. Cool. Eat immediately or keep in cool room. Do not refrigerate unless keeping overnight.

tasted sweeter (in fact to sweet) cold than fresh from the oven.

Roadside Cafe, " written by Nook cook Helen Myhre with assistance of writer Mona Vold (Crown, $24).

Helen Myres comments on meringue: "Large eggs make poor meringue. Small eggs do not necessarily have less egg white & are preferable to large if you can't get medium."

Reprinted from: St Paul Pioneer Press Sunday 4/11/93 I just love raisin pie & this one sounds super. Had to share it. Bill R.