In a medium bowl, beat eggs. Beat in the 1 cup sugar, the sour cream, cinnamon, salt, and cloves. Stir in raisins and flour.
Prepare pie pastry. Roll out bottom crust to a 12-inch circle. Fit into a 9-inch pie plate; trim even with edge. Pour raisin mixture into the pastry-lined pie plate.
Roll out top crust and arrange over filling. Seal and flute edge. Brush top of pie with milk; sprinkle with the 1 teaspoon sugar. Cut slits so steam can escape. Cover edge of pie with foil.
Bake in a 350 degree F oven for 25 minutes. Remove foil and bake for 20 to 25 minutes more or until pastry is golden and filling is bubbly. Makes 8 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.