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RAISIN PIE 
Crust:

1 cup sifted all-purpose flour
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons non-hydrogenated Crisco
3 tablespoons milk

Into a bowl sift together flour and salt. Cut in butter and Crisco until mixture resembles small peas. Sprinkle milk over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition. Shape dough into ball.

On floured board roll 1/8" thick into a circle 1-inch larger than diameter of pie plate. Fold circle in half over rolling pin. Ease into pie plate. Flute edge.

Filling:

3 eggs
3/4 cup honey
1 cup dairy sour cream
1 tablespoon lemon juice
1 cup cooked pitted chopped
prunes
1 cup raisins
1/2 cup chopped walnuts

Beat eggs slightly. Blend in honey, sour cream and lemon juice. Fold in prunes and raisins. Pour into 9" pie shell. Sprinkle nuts over top.

Bake in a preheated 350F oven for 50-60 minutes or until a knife inserted near center comes out clean.

Submitted by: CM
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