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  Sour Cream Raisin Pie

        

           **crust**

      2 c  flour

      1 t  salt

    1/2 c  shortening

    1/4 c  butter

           ice water

           **filling**

      1 c  granulated sugar

    1/4 t  salt

  1 1/2 t  cinnamon,Ground

    1/4 t  nutmeg,Ground

    1/4 t  cloves,Ground

      2 T  cornstarch

      3 ea egg yolks

  1 1/2 c  commercial sour cream

  1 1/2 c  dark seedless raisins

           milk

           sugar

Crust:  Chill ingredients.  Sift flour and salt.  Blend shortening

and butter into the flour.  Add enough ice water to hold dough together.

Chill.

 

Filling:  In a medium saucepan, mix sugar, salt, spices, and cornstarch.

Beat in the egg yolks and then the sour cream and raisins.  Cook over

low heat about 10 minutes, stirring constantly, until well thickened

(mixture will be thin on heating and then thicken again).  Remove from

heat and cool 15 to 20 minutes.  Heat oven to 400.  Line a 9" pie pan

with 1/2 of the crust:  spread filing evenly in it.  Top with second

crust, seal, and trim edges.  May decorate with trimmings.  Bake 30 to

40 minutes.  Brush with milk and sprinkle with sugar halfway through.

Serve warm or cold.

 

 

Wisconsin State Fair











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