c("Cover raisins with 1 cup of boiling water, let stand 5 minutes.", "Drain.", "Separate egg yolks from whites, set whites aside for meringue.   PASTRY:   In a large mixing bowl, combine flour and salt.  In measuring cup,    measure oil and add milk.", "Do not stir.", "Pour oil and milk all at once    into flour mixture.  Stir with a fork until well-combined and mixture    comes together in a mass.", "Shape mixture into a ball and roll between    sheets of plastic wrap.", "Peel plastic wrap off of top of pastry, and    invert pastry into 9\" pie pan.", 
"Crimp edge and flute.  Bake pastry in      425 degree F.", "oven 12-15 minutes or until lightly browned.", "Cool on    wire rack.", "FILLING:   In a saucepan, combine sugar, flour and salt.  Gradually stir in milk.", "Cook and stir until mixture is thick and bubbly.", "Reduce heat.  Cook    and stir 2 minutes more.  Remove from heat.  Beat egg yolks slightly.", "Gradually stir about 1 cup of the hot mixture into yolks.", "Return    mixture to saucepan.", "Return to a gentle boil; cook and stir 2 minutes    more. Remove from heat; add sour cream, butter, vanilla extract and    drained raisins.", 
"Stir just until mixed; do not overmix.", "Pour hot    filling into pie crust.   MERINGUE:   Combine egg whites, sugar, salt and cream of tartar.", "Stir until sugar    is dissolved.", "Beat at high speed until mixture holds soft peaks.", "Add   vanilla extract.  Beat until mixture holds stiff peaks.", "Spread    meringue over hot filling, sealing to edge.  Bake in 425 degree F. oven    for 4 minutes.", "Cool, cover, and chill to store. -----")