Sour Cream Raisin Pie

1. To prepare the pie crust, stir together flour and salt in a large bowl. Add cold butter pieces and work into the flour using a pastry blender or two knives. Add the shortening and work into the flour. Combine the ice water and vinegar in a small cup. Add to flour mixture about 1 tablespoon at a time while tossing with a fork. Continue mixing until the dough just gathers into a ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate about 2 hours. Roll dough on a lightly floured surface into an 11-inch circle and fit it into a 9-inch pie plate (ovenproof glass preferable). Crimp edges.
2. Preheat oven to 375F.
3. To prepare the filling, beat eggs in a medium bowl; brush rim of pie crust with 1 teaspoon beaten egg. To remaining egg, add sugar, orange rind, nutmeg and sour cream; beat until evenly blended.
4. Sprinkle 1 cup raisins over bottom of pie crust; pour sour cream mixture over top. Sprinkle remaining 1/2 cup raisins on top. Bake 30 minutes or until filling is set. The filling puffs up as it bakes and settles as it cools. Cool on a wire rack. Serve with whipped cream.

Recipe by Jean Kressy.