posted by Pat T 10-26-98 6:47 AM
Sour Cream Raisin Pie
1 (9 oz.) pkg. or 1 1/2 cups raisins
1/2 cup water
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbsp. all-purpose flour
dash of salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. cinnamon
1 1/2 tsp. grated lemon rind
1/3 cup lemon juice
3 eggs
1 cup sour cream
enough pastry for double crust 9-inch pie
Preheat oven to 450° F.
Put raisins and water into saucepan; bring to a boil.
Simmer for 5 minutes.
Mix sugars, flour, salt, spices, lemon
rind and juice. Stir into hot mixture. Cook stirring until
slightly thickened.
Remove from heat and cool.
Line 9-inch
pie pan with pastry, trim edges even with pan.
Beat eggs with sour cream until blended. Stir into raisin mixture. Spoon into prepared pan.
Roll out remaining pastry, cut into 1/2-inch wide strips and moisten edges of pastry. Arrange across pie in lattice fashion.
Bake below center of oven at 450 degrees for 15 minutes; reduce heat to 350 degrees and bake 20 minutes longer or until brown. Serve pie lightly warm or cool.