CRUST:

1 c. flour
1/4 tsp. salt
3 tbsp. butter
2 tbsp. lard or shortening
3 tbsp. water, approx.

FILLING:

3 eggs, lightly beaten
3/4 c. honey
1 c. sour cream
1 tbsp. lemon juice
1 c. cooked, pitted, chopped prunes
1 c. raisins
1/2 c. chopped walnuts

Preheat oven to 300°F.

To prepare crust, sift the flour and salt into a bowl. With a pastry blender or the finger tips, blend in the butter and lard or shortening.

Using a fork, mix to a dough with the water.

Roll out the dough on a lightly floured board and use to a 9 inch pie plate. Decorate the edge.

To prepare filling, blend the eggs with the honey, sour cream and lemon juice. Fold in the prunes and raisins. Pour into the pie shell and sprinkle the walnuts over the top.

Bake 50-60 minutes, or until a knife inserted in the middle comes out clean.

Yield: 6 servings.