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Courtyard Sour Cream-raisin Pie
Author/Submitted by: Midwest Living, December 1995
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
eggs 1
cup
granulated sugar 8
ounces
sour cream 1/2
teaspoon
ground cinnamon 1/4
teaspoon
salt 1/4
teaspoon
ground cloves 1
cup
raisins 1
tablespoon
all-purpose flour
pastry for a 9-inch double-crust pie 1
tablespoon
milk 1
teaspoon
granulated sugar
Directions:
Preheat the oven to 350 degrees. In a medium bowl, beat the eggs. Beat
in the sugar, sour cream, cinnamon, salt and cloves. Stir in the raisins
and flour. Roll out the bottom crust to fit a 9-inch pie plate. Ease
into the pie plate; trim even with the edge. Pour the raisin mixture into
the pastry-lined plate. Roll out the top crust and arrange over the
filling. Seal and flute the edge. Brush the top of the pie with milk;
sprinkle with 1 teaspoon sugar. Cut slits so that steam can escape.
Cover the edge of the pie with foil. Bake for 25 minutes. Remove the
foil and bake for 20 to 25 minutes more, or until the pastry is golden and
the filling is bubbly. Recipe From: The Courtyard Restaurant in Prescott,
Wisconsin. Penny Halsey (ATBN65B).
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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