Courtyard Sour Cream-Raisin Pie

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Title: Courtyard Sour Cream-Raisin Pie
Categories: Pies
Yield: 8 servings

2 Eggs
1 c Granulated sugar
8 oz Sour cream
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 ts Ground cloves
1 c Raisins
1 tb All-purpose flour
Pastry for a 9-inch
Double-crust pie
1 tb Milk
1 ts Granulated sugar

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).

Recipe By : Midwest Living, December 1995

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