Basic Pie Pastry
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves and ground nutmeg
1/4 teaspoon salt
2 large eggs, whites and yolks separated
1 cup granulated sugar
2 additional egg yolks
1 cup sour cream
1/4 cup butter or margarine, at room temperature
1/4 cup cider vinegar
1 1/2 cups raisins
1 cup walnut pieces, chopped
Have a 9-inch pie plate ready. Roll out pastry on a lightly floured surface with lightly floured rolling pin to a 12-inch circle. Fold in quarters, lift into pie plate; unfold and gently press onto bottom and sides. Trim excess from edges leaving a 1-inch border. Fold border under; pinch to form a standing rim. Flute rim. Heat oven to 450.
Mix flour, spices and salt. In a medium-sized bowl beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually beat in 1/4 cup of the sugar; beat on high speed until stiff peaks form when beaters are lifted. In a large bowl beat all 4 egg yolks (no need to wash beaters) with remaining 3/4 cup sugar until thick and pale. Beat in sour cream, butter and vinegar (mixture may look curdled). Add flour mixture and beat just until smooth. Stir in raisins and walnuts. Fold in egg whites with rubber spatula.
Spoon filling into pie shell; smooth top. Bake 10 minutes. Reduce heat to 350; bake 20 minutes longer or until filling is set. Place pan on wire rack to cool. Makes 10 servings.
