Sour Cream-Raisin Pie | Midwest Living
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Sour Cream-Raisin Pie

Sour Cream-Raisin Pie

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  • Makes: 8 servings
  • Prep 20 mins
  • Bake 45 mins

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Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 8 - ounce carton dairy sour cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup raisins
  • 1 tablespoon all-purpose flour
  • 1 Pastry for Double-Crust Pie (see recipe below)
  • 1 tablespoon milk
  • 1 teaspoon sugar

Directions

  1. In a medium bowl, beat eggs. Beat in the 1 cup sugar, the sour cream, cinnamon, salt, and cloves. Stir in raisins and flour.
  2. 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.
  3. 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.
  4. 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.

Pastry for Double-Crust Pie

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 - 7 tablespoons cold water

Directions

  1. 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.

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