---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Courtyard Sour Cream-Raisin Pie
  Categories: Pies
       Yield: 8 servings
  
       2    Eggs
       1 c  Granulated sugar
       8 oz Sour cream
     1/2 ts Ground cinnamon
     1/4 ts Salt
     1/4 ts Ground cloves
       1 c  Raisins
       1 tb All-purpose flour
            Pastry for a 9-inch
            Double-crust pie
       1 tb Milk
       1 ts Granulated sugar
  
   Preheat the oven to 350 degrees.  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.
   
   Recipe From:  The Courtyard Restaurant in Prescott,
   Wisconsin. Penny Halsey (ATBN65B).
   
   Recipe By     : Midwest Living, December 1995
  
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