| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Wisconsin |
Pies |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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).
Posted to MM-Recipes Digest V3 #238
Date: Sun, 1 Sep 1996 03:45:10 -0700
From: Martha Sheppard <marthahs@ix.netcom.com>
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