Sour Cream Raisin Pie

Ingredients
pastry for double-crust pie (9")
1/3 C egg substitute
1 C light sour cream
3/4 C granulated sugar
2 T cider vinegar
1 tsp ground cinnamon
1/2 tsp ground cloves
dash salt
1 C raisins

(I forgot the sugar in this pic, but I did use what the recipe called for.)

Heat oven to 400 degrees F.

Line a 9" pie plate with the bottom layer of crust. Trim the edges to you liking.

Combine the egg, sour cream, sugar, vinegar, cinnamon, cloves and salt in a mixing bowl.

Beat for about 1 minute on low speed just to blend the ingredients. The mixture will be very liquidy.

Stir in raisins and pour filling into pie pan.

Place the 2nd layer of crust over the filling and trim edges. Cover the edges with foil to avoid burning.

Bake for 10-15 minutes. Reduce heat to 350 degrees F and remove foil. Continue to bake for about 45 minutes, or until crust is golden brown.

Yield: 8 servings

Nutrition Information

226  cal
16.1g fat
 3 g saturated fat
 2 grams poly unsaturated fat
 5 grams mono unsaturated fat
30 mg cholesterol
451 mg sodium
69.5g carbs
 .7g fiber
 39.9g sugar
5.6g protein

If you want to reduce the calories of this recipe, I'd suggest starting by reducing the amount of sugar you use. In addition, you could try to make in a 1-crust slice, although you'd have to be careful that the filling not burn/solodifies enough.