Step 1

Preheat the oven to 350 degrees F.

Step 2

In a small saucepan, add the raisins and enough of the water to cover them, then bring to a boil.

Step 3

Transfer the saucepan from the heat.

Step 4

In a large saucepan, add 2/3 cup of the sugar, the cornstarch, 1/8 teaspoon of the salt, the cloves, and the cinnamon.

Step 5

Stir the sour cream and the milk into the sugar mixture until smooth.

Step 6

Cook the milk mixture over medium heat until it thickens and is bubbly.

Step 7

Reduce the heat to low and cook, while stirring, for 2 minutes.

Step 8

Transfer the milk mixture from the heat.

Step 9

In a small bowl, stir a small amount of the hot filling into the egg yolks.

Step 10

Add the egg mixture to the remaining filling and stir constantly.

Step 11

Bring the filling to a gentle boil and cook, while stirring, for 2 minutes.

Step 12

Transfer the filling from the heat.

Step 13

Drain the raisins, reserving 1/2 cup of the liquid.

Step 14

Gently stir the raisin liquid into the filling.

Step 15

Stir the drained raisins and the nuts into the filling.

Step 16

Pour the filling into the pie crust.

Step 17

In a small bowl, add the egg whites and the remaining salt and beat with an electric hand mixer on medium speed until soft peaks form.

Step 18

Gradually beat the remaining sugar into the meringue on high speed, 1 tablespoon at a time, until soft peaks form.

Step 19

Spread the meringue over the hot filling, being sure to spread it all the way to the crust.

Step 20

Bake the pie until it is golden-brown, about 15 minutes.

Step 21

Let the pie cool on a wire rack for 1 hour.

Step 22

Refrigerate the pie, about 1-2 hours.

Step 23

Slice and serve.