• Plump the raisins with the ⅓ cup water in the top of a double boiler. Remove from heat and add the sour cream. Blend the sugar, cornstarch, salt, and cinnamon together and add to the raisin mixture. 
• Using the double boiler, return mixture to cook, stirring, until mixture starts to thicken around the edges. Then add the slightly beaten egg yolks and continue cooking and stirring until the mixture is thickened and glossy. Cool and place in the 9-inch baked pie shell.

Meringue

• In a small saucepan, make a stabilizer of the 2 tbsp. sugar, cornstarch, and the ½ cup water cooked until thick and clear. Cool slightly. Beat egg whites, salt, and vanilla until peaks form. Add the 6 tbsp. sugar and the stabilizer, beating until stiff. 
• Cover the filling with the meringue, sealing all the edges. Bake in a 375° oven until nicely browned or about 10 minutes.