Vinegar Pie

Pastry for 1-crust pie
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Dash of salt
4 egg yolks
2 egg whites
1 cup granulated sugar
1 cup sour cream
3 tablespoons melted butter
3 tablespoons cider vinegar
1 cup coarsely chopped walnuts
1 cup raisins

Prepare pastry and line a 9-inch pie pan. Chill while you make the filling.

Sift together flour, spices and salt. Set aside.

Beat egg yolks thoroughly. Wash and dry the beater, then beat the 2 whites until they stand in peaks. Gently fold sugar into egg whites and stir into yolks. Add flour mixture alternately with the sour cream.

Combine butter, vinegar, nuts and raisins and stir into the filling. Pour into pie shell and bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake 5 minutes. Then reduce the heat to 350 degrees F and continue baking for about 15 minutes or until filling is set. Cool.

Serve with whipped cream.