Sour Cream Raisin Pie

This is a classic in the Hilltowns.  You can ask for it at Roast Beef Dinners.  My Grandmothers made it regularly.

1 cup raisins
2/3 cup sugar
3 Tbl cornstarch
pinch of salt
pinch of cloaves
1/2 tsp cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches) baked

Meringue
3 large egg whites, room temperature
1/4 tsp salt
6 Tbl sugar

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, combine the sugar, 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.  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 Tbl at a time, on high until stiff peaks form.  Spread over hot filling, sealing edges to crust.
Bake at 350 degrees for 15 minutes or until golden brown.  Cool on a wire rack for 1 hour.  Refrigerate for 1-2 hours before serving.  Refrigerate leftovers.