Raisin Festival

• unbaked pie shell
• 2 cup seedless raisins
• 3/4 cup minus 2 tbsp. sugar
• 2 eggs, separated
• 1/4 cup margarine
• 1 cup water
• 1 tbsp. flour
• nuts if desired

Simmer raisins in water for 10 minutes. Remove from heat. Stir in margarine, sugar, flour and beaten egg yolks. Return to heat and cook, stirring constantly until slightly thickened. Cool a bit and add nuts.

Fold in stiffly beated egg whites. Spoon into unbaked pie shell, mounding slightly in center. Bake for 55 - 60 minutes at 325 degrees.

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Raisin Sour Cream

• unbaked pie shell
• 1 cup sugar
• 2 eggs beaten
• 1/2 tsp. cinnamon
• 1 cup sour cream
• 1/2 tsp. cloves or allspice
• 2 tbsp. vinegar
• 1 cup seeded raisins

Combine sugar, spices, salt and egg. Mix well. Blend in sour cream and vinegar. Add raisins. Mix.

Pour into pie shell. Bake at 350 degrees for one hour or until set. Let cool at room temperature. Yield 1, 9-inch pie.