Recipe - Courtyard Sour Cream-Raisin Pie

2 Eggs
1 cup Granulated sugar
8 ounce Sour cream
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
One fourth teaspoon Ground cloves
1 cup Raisins
1 tablespoon Allpurpose flour
Pastry for a 9inch
doublecrust pie
1 tablespoon Milk
1 teaspoon Granulated sugar

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 9inch pie plate. Ease into the
pie plate; trim even with the edge. Pour the raisin mixture into the
pastrylined 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 MMRecipes Digest V3 #238

Date: Sun, 1 Sep 1996 03:45:10 0700

From: Martha Sheppard marthahs@ix.netcom.com