Rean Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 pie crust, baked
• 1 cup raisins
• 1 cup sugar
• 3 tsp flour
• 1/8 tsp salt
• 3 eggs separated
• 1 tsp vanilla
• 1 (8 oz) carton sour cream
• 1/2 cup nuts, chopped

Cover raisins with water and cook until plump. Drain. Mix sugar, flour, and salt in medium saucepan. Separate eggs and put whites aside for meringue. Beat yolks and add sour cream, mix well. Combine egg mix with sugar and flour mixture. Cook until thick. Add vanilla, raisins, and nuts and pour in baked crust. Beat meringue and add 3 teaspoons sugar and 1/2 teaspoon cream of tartar. Cover pie and brown.

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