Who can resist a pie with a creamy custard filling that is infused with raisins?  This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1984.

1 C. raisins
1 C. sour cream
1 C. sugar
1 Tbsp. flour
2 Tbsp. vinegar
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon

Pour boiling water over raisins and let stand 5 minutes.  Drain.  Meanwhile, combine all other ingredients well.  Add raisins and mix again.  Pour into unbaked pie crust.  Bake 10 minutes at 400 degrees, reduce heat to 350 degrees and bake 30 minutes longer.

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