| 1½ | c. | raisins |
| 3 | slightly beaten eggs | |
| 1 | c. | dairy sour cream |
| ½ | c. | milk |
| ¾ | c. | packed brown sugar |
| 1 | tbsp. | lemon juice |
| ½ | tsp. | ground cinnamon |
| ¼ | tsp. | ground cloves |
| 1 | 9-inch | frozen unbaked deep dish pastry shell |
In bowl cover raisins with boiling water; let stand 5 minutes. Drain. Combine eggs, the 1 cup sour cream, and milk. Stir in brown sugar, lemon juice, cinnamon, cloves, and ¼ teaspoon salt. Stir in raisins.
Pour into frozen pastry shell. Place on preheated baking sheet in a 350°F oven. Bake for 40 to 45 minutes or just until filling is set. Cool on wire rack; dollop with additional sour cream, if desired.
Makes 8 servings