Sour Cream Raisin Pie

Sour Cream Raisin Pie

{{The notes below are the original poster's, not mine.}}

This is a very different pie...sort of the consistancy of an Italian ricotta cheesecake. It is mid-western in origin. 

Use your own favorite recipe for a double crust 9 inch pie crust. You can glaze it or not as you please.....

Here is the filling....

16 oz. sour cream 
1 cup of raisins
1 cup of sugar 
1 egg
1 teaspoon of nutmeg(I use freshly ground)

just mix everything together.... and fill your crust...

Bake at 350* for one hour....

Do not go low-fat on this one...it affects the finished pie

So you will line the bottom of the pie pan with the bottom pastry....fill the crust...and carefully put the top crust on and crimp... I usually make one or two vents on top...