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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Sweet and richly delicious, this pie is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 eggs |
1 cup sugar |
1 cup sour cream |
1 cup raisins, chopped |
1/4 teaspoon nutmeg |
1/8 teaspoon salt |
1 tablespoon lemon juice (fresh is best) |
2 pie crusts (either storebought or your own recipe) |
Directions:
1. preheat oven to 450°F.
2. Beat eggs, add sugar and beat until light.
3. Whip sour cream and fold into egg mixture.
4. Add raisins, nutmeg, salt and lemon juice; mix thoroughly.
5. Line a pie pan with a crust and pour in mixture.
6. Cover with top crust, crimp edge attractively and pierce top to let steam escape.
7. Bake for ten minutes; reduce heat to 350F and bake for an additional 20 minutes or until golden.
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