18 Jun 2009
|Eggs||2 , separated|
|Sour cream||1 Cup (16 tbs) (yoghurt or)|
|Honey||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs), chopped|
|Cinnamon||1⁄2 Teaspoon, ground|
|Nutmeg||1⁄2 Teaspoon, ground|
Beat egg yolks.
Blend with yoghurt.
Add honey, raisins and spices.
Fold in stiffly beaten egg whites.
Turn into unbaked piecrust and cover with top crust.
Bake at 450Â° F. for 10 minutes, lower oven to 300Â° F. and bake for an additional 30 minutes.
Yogurt Filling Recipe