Classic Sour Cream Raisin Pie

Directions

Pie Shell: Combine flour with salt.

Cut in shortening until particles are pea size.

Sprinkle with milk to make a stiff dough.

Roll on lightly floured board or cloth to fit a 8-9 inch pie tin.

Fold edge under and flute rim.

OR use a 9 inch unbaked pie crust.

Filling: Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg together until well blended.

Stir in raisins. Pour into pie shell.

Bake, below oven center, in moderate hot oven (375 degrees) for 40 minutes, just until set.

Cool. If desired, top servings with sour cream.