Sour Cream Raisin Pie

bulletOne 9-inch baked pie shell

Cook in double boiler until thick:

bullet4 egg yolks (save whites for meringue)
bullet1 cup sugar
bullet1 cup sour cream
bullet1 cup raisins
bullet1 tsp. cinnamon
bullet1/4 tsp. cloves
bulletpinch of salt
bulletWhen mixture is thick, pour in pie shell.
bulletTop with meringue and bake until golden brown.


From The Kitchen Of:  Kathy Stephens, Northside Church of Christ, Springfield, MO

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