Sour Cream Raisin Pie Recipe
**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.
Sour Cream Twist
1 pk yeast
1/4 c water (120 to 130 degrees)
-Warm
4 c plain flour,Sifted
1 c butter,Melted
1 c sour cream
2 eggs,slightly beaten
1 t salt
1 t vanilla
1 c sugar
1 t cinnamon
Sprinkle yeast into warm water and stir until well dissolved.
Mix well in large bowl, butter, sour cream, eggs, salt, vanilla and
yeast mixture. Add flour slowly and mix until smooth. Brush with melted
butter and cover with a damp cloth. Refrigerate for at least 2 hours.
(May be refrigerated for up to two days).
Combine sugar and cinnamon and sprinkle 1/2 on the board. Divide the
dough into two equal parts. Knead one part gently in the sugar and
cinnamon and roll out to a 10-by-15-inch rectangle turning until both
sides are coated with sugar mixture. Fold the long side over three
times. Cut into 15, one-inch strips. Twist each strip and place on well
greased baking sheet. Repeat with the remaining half of the dough and
sugar mixture. Bake 375 degrees for 15 minutes.
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