| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 3 |
tb |
Cold milk |
| 1 |
|
8" unbaked pie shell above |
| 2 |
|
Large eggs |
| 1 |
c |
Dairy sour cream |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Raisins |
| 1/2 |
c |
Dairy sour cream for topping |
INSTRUCTIONS
PIE SHELL
FILLING
Pie Shell: 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" pie tin.Fold edge under and flute rim.
Filling: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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