Ingredients
Pastry for double-crust pie (9 inches)2 large eggs1 cup sour cream3/4 cup sugar2 tablespoons cider vinegar1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/8 teaspoon salt1 cup raisins
Preparation
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell.
Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry.
Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.
