Sour Cream Raisin Pie

In a medium saucepan, cover the raisins with water and cook them over medium-high heat until they are very plump and tender.

Drain the raisins; return them to the saucepan.

To the raisins, add the sour cream and boil for 10 minutes.

To the sour cream and raisins, add the sugar, flour, egg yolks, vanilla and salt.

Cook until thick, then add the pecans and remove from heat.

Pour the mixture into a prebaked pie shell; top with meringue made from left over whites and 4 tablespoons of sugar.

Bake in a 350° oven until the meringue is brown.