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Classic Sour Cream Raisin Pie


1 8 inch unbaked pie shell
1 cup Dairy sour cream
1 tsp Vanilla
1/4 tsp Nutmeg
1/2 cup Sour cream for topping (opt)
1 cup All-purpose flour
1/3 cup Shortening
2 Large eggs
3/4 cup Sugar
1/4 tsp Salt
1 cup Raisins
1/2 tsp Salt
3 tablespoon Cold milk

Yield: 6 servings

Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg together until well blended. Stir in raisins. Pour into pie shell. Bake, below oven center, in moderate hot oven (375 degrees) for 40 minutes, just until set. Cool. If desired, top servings with sour cream. Combine flour with salt. Cut in shortening until particles are pea size. Sprinkle with milk to make a stiff dough. Roll on lightly floured board or cloth to fit a 8 inch pie tin. Fold edge under and flute rim.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.