Sour Cream Raisin Pie

Pastry for 1-crust pie
2 eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup sour cream
1 cup seeded raisins

Prepare pastry and line an 8-inch pie pan. Refrigerate it while you make the filling.

Beat eggs lightly, then stir in sugar, salt, cinnamon, nutmeg and cloves. Stir in sour cream and raisins and pour into a chilled pastry shell. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F. Bake 30 minutes longer or until a knife inserted in center comes out dry. Serve warm.

You might also like: