Sour Cream Raisin Pie

Kent's mom's recipe of his favorite pie.  It has become June's 'asked for' pie as well.

Makes a 10 inch pie.   Oven 450°

My go-to pie crust is from Better Homes & Gardens Cookbook

Double Crust recipe
2 C sifted all-purpose flour
1 tsp salt
2/3 C shortening (I use butter flavored Crisco)
5 to 7 TBS cold water

Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 TBS water over part of the mixture. Gently toss with fork and push to the side.  Repeat till all is moistened.  Divide dough for upper and lower crust and form into balls.  Roll out dough on lightly floured surface till about 1/8" thick and the size of your pie dish.

For lattice top:  Trim lower crust to 1/2" beyond edge of pie plate.  Roll remaining dough 1/8" thick.  Cut strips of pastry 1/2" to 3/4" wide with pastry wheel or knife. Lay strips on filled pie at 1" intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips; seal; flute edge.

Note: You can get creative with cookie cutters and leftover pie dough to decorate.

Filling:

2 C sour cream
2 C raisins
1 C sugar
2 tsp vinegar
2 eggs
2 tsp cinnamon
1/2 tsp ground cloves

Mix all ingredients together.  If done the night before the raisins will plump up. 
Pour into prepared pie crust.  Top with lattice crust. 
Bake 450° for 15 mins.  Lower to 350° and bake until center is not soupy  20+ mins.
If needed use foil on crust rim to prevent burning.

Pictures from Thanksgiving 2018.  

One of my funniest memories was Alan trying to get Wren to eat some pie:
Alan: "if you eat a bite of pie you can have more meat."