Pastry for a top and bottom crust

FILLING:

1 c. sugar
1 c. sour cream or buttermilk
1 egg
1 c. raisins
1 tsp. allspice
1 tsp. cloves

Mix well, pour into bottom crust, cover with top crust and cut several slits in the top crust. (Before putting the top crust on, dampen the edges of the crust with water.) Flute or press edges together with the tines of a fork.