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<blockquote data-quote="moreluck" data-source="post: 433200" data-attributes="member: 1246">Courtyard Sour Cream-raisin Pie&nbsp;2 Eggs1 c Granulated sugar8 oz Sour cream1/2 t Ground cinnamon1/4 t Salt1/4 t Ground cloves1 c Raisins1 tb All-purpose flourPastry for a 9-inchDouble-crust pie1 tb Milk1 t Granulated sugar&nbsp;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 theraisins and flour. Roll out the bottom crust to fit a 9-inch pieplate. Ease into the pie plate; trim even with the edge. Pour theraisin mixture into the pastry-lined plate. Roll out the top crustand arrange over the filling. Seal and flute the edge. Brush the topof the pie with milk; sprinkle with 1 teaspoon sugar. Cut slits sothat steam can escape. Cover the edge of the pie with foil. Bake for25 minutes. Remove the foil and bake for 20 to 25 minutes more, oruntil the pastry is golden and the filling is bubbly.</blockquote>

[QUOTE="moreluck, post: 433200, member: 1246"] Courtyard Sour Cream-raisin Pie 2 Eggs 1 c Granulated sugar 8 oz Sour cream 1/2 t Ground cinnamon 1/4 t Salt 1/4 t Ground cloves 1 c Raisins 1 tb All-purpose flour Pastry for a 9-inch Double-crust pie 1 tb Milk 1 t 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 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. [/QUOTE]

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