Sour Cream Raisin Pie

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup (8 ounces) sour cream
3 egg yolks
1/2 cup milk
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked

Meringue
3 egg whites
1/4 teaspoon salt
5 tablespoons sugar

In a small saucepan, place raisins and enough water to cover; bring to a boil. Turn off heat; set aside. In a heavy saucepan, combine sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream.

Beat in egg yolks. Add milk; cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick. Remove from the heat.

Drain raisins, reserving 1/2 cup liquid. Stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell.

For meringue, in a small mixing bowl, beat egg whites with salt until foamy. Gradually add sugar, about 1 tablespoon at a time; beat until stiff and glossy.

Spread over pie, making sure meringue covers all of filling. Bake at 350° for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator. Makes 8 servings.