Sour Cream Raisin Pie
 
 Crust for top and bottom of 9″ pie plate
 1 1/2 cups sour cream
 2 eggs
 1 1/2 cups sugar
 1 1/2 cups ground raisins
 2 1/2 tablespoons vinegar
 3/4 tablespoons spices -- combination of cinnamon, nutmeg, cloves & allspice
 
 Preheat oven to 375 F.
 
 In a food processor, pulse raisins with the sugar until they are finely 
 chopped. If you over process or try just the raisin without the sugar it 
 turns to goo.
 
 Beat eggs amd gently fold in sour cream.  Fold in sugar and raisin mixture 
 and spices. Heat on stove until thick.  Use low heat - this can burn easily.
 
 Pour into 9″ pie shell and cover with top crust.  Cut some vent holes and
 sprinkle with sugar.  Cover edges of crust with foil strips, shiny side up
 (or your favorite crust protector).  Remove the strips for the last 10-15 
 minutes to allow crust to brown.
 
 Bake at 375F for about 1 hour or until crust is browned.
 
 Serving suggestion:  Serve with a dollop of hard sauce.
 
 Source: Roselle Doran

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