Ingredients
1 cup raisins
sugar
water
1 tbsp. cornstarch
1 pkg. lemon pie filling mix
2 egg yolks
1 cup sour cream
1 baked 9-inch pastry shell

Directions
Combine raisins, 3 tablespoons sugar and 1 cup water. Simmer for 15 minutes, stirring occasionally. Moisten cornstarch in 2 tablespoons cold water. Add to hot raisins and cook and stir until thickened.

Combine lemon pie filling mix with 1/2 cup sugar and 1/4 cup water. Add 1-3/4 cups water and egg yolks, then blend thoroughly. Cook over medium heat until filling comes to a full boil and thickens, about 5 minutes. Combine with thickened raisins. When cool, fold in sour cream. Turn into baked pastry shell and chill until firm. Serve topped with whipped cream or sour cream.