Okie Girl Eats: Bug Pie

Sour cream and raisin pie-which I grew up calling "bug pie"- is my favorite.  

Here is the recipe:

• 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
• 1/2 cup milk
• 3 egg yolks
• baked pie crust 
• 
  
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon salt
• 5 tablespoons sugar; I half this with brown sugar

Directions

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
• In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks;(otherwise your eggs will cook in the filling) return all to the pan, stirring constantly.Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
• Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell.
• For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
• Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.