1

Preheat oven to 350 degrees F.

2

Pastry

3

Prepare pastry as per recipe. Press dough over the bottom and up the side of a 9” pie plate; with a fork prick the dough.

4

Line the crust with foil; fill with dried beans or pie weights.

5

Bake 10 - 15 minutes; remove the dried beans/pie weights and the foil.

6

Let cool on a rack.

7

Filling

8

Meanwhile prepare the filling, cream together egg yolks and ½ cup sugar.

9

Add cinnamon, cloves and salt.

10

Stir in sour cream and raisins.

11

Pour mixture into prepared pie shell.

12

Bake for 15- 20 minutes or until the pie crust is golden brown and a knife inserted in the centre comes out clean.

13

Meringue

14

While pie is cooking, place egg whites and remaining salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.

15

Spread the meringue evenly over the top of the pie. Swirl meringue as desired. Increase the oven temperature to 400 degrees F.

16

Place the pie on a cookie sheet and bake for 5 – 10 minutes or until the meringue is lightly browned.

17

Cool on rack.

18

Slice into eight pieces and serve.