This is a very simple pie to prepare. You don't need to pre-soak the raisins, and it will work with just about any crust you prefer. The recipe is for a 2-crust 9-inch pie.
You Will Need:
For the crust:
3 cups all purpose flour
1-teaspoon salt
1-¼ cups shortening
1 egg, beaten
¼ cup cold water (you may need a tablespoon or so more-add slowly)
1 tablespoon white vinegar
Sift the flour and salt together. Cut in the shortening. Add beaten egg and vinegar to half the water and add to flour. Add the rest as needed. Let sit a few minutes before you roll it out.
For the Pie:
2 eggs, lightly beaten
1-cup caster sugar
1-cup sour cream
1-cup raisins
½ teaspoon vanilla
1/8 teaspoon salt
2 teaspoons lemon juice
Preheat oven to 450 degrees F.
Combine eggs and sugar beating with a whisk until light. Add the sour cream, raisins, vanilla salt and lemon juice. Blend well. Pour into prepared crust and top with remaining dough. Cut slits to vent. Bake 15 minutes and then reduce heat to 350 degrees for an additional 30 minutes.
You Will Need:
For the crust:
3 cups all purpose flour
1-teaspoon salt
1-¼ cups shortening
1 egg, beaten
¼ cup cold water (you may need a tablespoon or so more-add slowly)
1 tablespoon white vinegar
Sift the flour and salt together. Cut in the shortening. Add beaten egg and vinegar to half the water and add to flour. Add the rest as needed. Let sit a few minutes before you roll it out.
For the Pie:
2 eggs, lightly beaten
1-cup caster sugar
1-cup sour cream
1-cup raisins
½ teaspoon vanilla
1/8 teaspoon salt
2 teaspoons lemon juice
Preheat oven to 450 degrees F.
Combine eggs and sugar beating with a whisk until light. Add the sour cream, raisins, vanilla salt and lemon juice. Blend well. Pour into prepared crust and top with remaining dough. Cut slits to vent. Bake 15 minutes and then reduce heat to 350 degrees for an additional 30 minutes.
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