Courtyard Sour Cream-Raisin Pie
Yield
6 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
granulated |
|
| 8 | ounces |
sour cream
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 |
two crust pie pastry
|
* | |
| 1 | tablespoon |
milk
|
|
| 1 | teaspoon |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
granulated |
|
| 231.2 | ml/g |
sour cream
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cloves
ground |
|
| 237 | ml |
raisins, seedless
|
|
| 15 | ml |
all-purpose flour
|
|
| 2 | each |
two crust pie pastry
|
* |
| 15 | ml |
milk
|
|
| 5 | ml |
sugar
granulated |
|
Directions
Preheat the oven to 350℉ (180℃).
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.
