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| Sour Cream Raisin Pie II |
"This is a totally old pie typically observed inside the Midwest. Although most recipes call for dark raisins, this one makes use of sultanas ( golden raisins). Use real maple syrup for the proper consistency ( Grade B if you could get it). Best to apply sour cream that isn't always low fats or fats unfastened."
Ingredients :
- 1 cup golden raisins
- 4 egg yolks
- 1 egg
- 2 cups sour cream
- half cup real maple syrup
- 2 tablespoons white sugar
- 1 teaspoon freshly ground nutmeg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-motive flour
- 1 recipe pastry for a (10 inch) single crust pie
- 1/four teaspoon freshly ground nutmeg
Instructions :
| Prep : | Cook : 8M | Ready in : |
|---|
- Preheat oven to 375 ranges F ( 190 ranges C).
- Roll out the pastry for the shell, and in shape into a ten inch pan. Sprinkle the raisins over the lowest of the crust.
- Combine the egg yolks, egg, bitter cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just till combined, now not too much. Pour filling into the shell. Sprinkle a bit extra nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted within the middle comes out easy. Cool, after which sit back the pie.
Notes :
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