Sour cream-raisin pie
Pies
This is a recipe that originally came from Naselle, Washington where my step-dad lived in the 70s. When he and my mom got together, he talked about few foods more often than this pie sold at a small family-run cafe. Turns out the world is small and Washington state is smaller and, ten years into their marriage, my mom ended up working with the niece of the original pie shop owner. <br /> <br />My family put their own twist on this pie (the biggest being the removal of the meringue topping) and a new tradition was born. <br /> <br />The pie crust is a recipe that I keep in the notes on my phone called 'Pie Crust Cheat Sheet' because you never know when you'll need a great pie crust. It is adapted slightly from a very early printing of the Meta Givens cookbook. This recipe is for a double-crust 9-inch pie. You will only need half; I use the leftovers to make cheaters' cinnamon rolls [what's that] or to stick the dough in the freezer for later use.
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