Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out half and line a 9" pie plate. Trim and flute edge. Do not prick.
2 cups raisins
1 3/4 cups boiling water
1/4 cup lemon juice
3 tbsp. pre-sifted Monarch soft wheat flour
2/3 cup lightly packed brown sugar
1 cup thick sour cream
2/3 cup pre-sifted Monarch soft wheat flour
1/2 cup lightly packed brown sugar
1/4 cup butter or margarine
One 9" pie
Cook raisins, water and lemon juice in covered saucepan until tender (about 8 to 10 minutes).
Beat first amounts of flour and sugar, and sour cream with rotary beater until smooth.
Stir in cooked raisin mixture.
Turn into unbaked pie shell.
Sprinkle top with a mixture of second amounts of flour and sugar, and butter.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for an additional 20 to 25 minutes, or until filling is set.
Prepare pastry: roll out half and line a 9" pie plate. Trim and flute edge. Do not prick.
2 cups raisins
1 3/4 cups boiling water
1/4 cup lemon juice
3 tbsp. pre-sifted Monarch soft wheat flour
2/3 cup lightly packed brown sugar
1 cup thick sour cream
2/3 cup pre-sifted Monarch soft wheat flour
1/2 cup lightly packed brown sugar
1/4 cup butter or margarine
One 9" pie
Cook raisins, water and lemon juice in covered saucepan until tender (about 8 to 10 minutes).
Beat first amounts of flour and sugar, and sour cream with rotary beater until smooth.
Stir in cooked raisin mixture.
Turn into unbaked pie shell.
Sprinkle top with a mixture of second amounts of flour and sugar, and butter.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for an additional 20 to 25 minutes, or until filling is set.
