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Sour Cream Raisin Pie

"For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe's been in the family since the 1860's."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Line a 9-in. pie plate with bottom of pastry; trim even with edge of plate. In a mixing bowl, beat eggs on medium speed for 1 minute. Add sour cream, sugar, vinegar, cinnamon, cloves and salt; 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.
  2. Cover edges loosely with foil. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

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Read all reviews 3
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This probably turned out the way it was intended, but I felt the cinnamon and cloves overpowered everything else. I couldn't taste anything but the spices. I would either reduce the amount or ...

Too much spice and too runny

I enjoyed this pie very much, but I did reduce the spices to about 1/3 the quantities listed. That was plenty for summertime, and I might try using a bit more in the fall and winter.

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