For Pie Filling:

Heat raisins, sugar, and sour cream to boiling – stir to keep from burning.

Beat egg yolks with water; add flour. Mix well until smooth.

Gradually add to raisin mixture, stirring constantly until it returns to a boil.

Remove from heat and add vanilla.

Cool.

Pour into baked pie shell.

Add meringue. (Note: See meringue directions below.)

For Meringue:

Beat egg whites until frothy. Add cream of tartar. Beat until stiff enough to hold a peak.

Gradually add sugar and continue beating until stiff and glossy.

Top pie, sealing edges with meringue.

Bake at 300 degrees for 15-20 minutes.