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Sour Cream Raisin Pie II

"This is a very old pie commonly found in the Midwest. Although most recipes call for dark raisins, this one uses sultanas ( golden raisins). Use real maple syrup for the right consistency ( Grade B if you can get it). Best to use sour cream that is not low fat or fat free."

Ingredients :

• 1 cup golden raisins
• 4 egg yolks
• 1 egg
• 2 cups sour cream
• 1/2 cup real maple syrup
• 2 tablespoons white sugar
• 1 teaspoon freshly ground nutmeg
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• 1 recipe pastry for a (10 inch) single crust pie
• 1/4 teaspoon freshly ground nutmeg

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 375 degrees F ( 190 degrees C).
• Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
• Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.

Notes :

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