Recipe - Raisin Nut Pie

1 One half cup Sour cream
Three fourths cup Sugar
One half teaspoon Cinnamon
One half teaspoon Cloves
2 Eggs
1 Egg yolk
1 One half cup Seedless raisins
One half cup Walnuts
Thin outer rind of One fourth lemon
2 tablespoon Sherry
1 Unbaked 9 inch pie shell

In covered blender container, blend all ingredients except pie shell at
high speed until nuts are chopped. Pour into pie shell. Bake at 400 F for
15 minutes; reduce temperature to 350 F and bake an additional 35 to 40
minutes until set. Serve slightly warm.

Formatted by Mardi Desjardins March 11, 1998

Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

Posted to MCRecipe Digest by Mardi amdesjar@mb.sympatico.ca on Mar 12,
1998