• 2 cups sour cream
• 4 egg yolks (save whites for meringue)
• 1 3/4 cups sugar
• 4 heaping teaspoons flour
• 1 1/2 cups raisins
• 1 baked single crust
• 1 recipe meringue

Stir the sour cream and the egg yolks together in a heavy medium saucepan.

Add the sugar.  Dump in the flour, then the raisins, 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).

Cool the filling slightly, then pour it into the cool crust.

Preheat the oven to 400 degrees.  Prepare the meringue and spread it onto the 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 refrigerator.