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Sour Cream Pear Fold-Over Pie

• 2/3 cup sugar
• 1/2 cup sour cream
• 1/2 cup golden raisins or dark raisins
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 4 cups peeled pears (about 3 medium), cut in 1/2-inch slices
• pie crust (Pillsbury refrigerated pie crusts are perfect for this)
• 1/4 cup coarsely chopped walnuts
• 2 tablespoons milk, if desired
• 1 tablespoon sugar, if desired

Instructions:
Mix 2/3 cup sugar, the sour cream, raisins, flour, and cinnamon in large bowl. Fold in pears; set aside. Heat oven to 425F. Prepare pie crust according to your favorite recipe (or use the Pillsbury ready-to-bake kind!). Lay crust flat on ungreased large cookie sheet. Mound pear mixture on center of pastry to within 3 inches of edge. Sprinkle walnuts over pear mixture. Fold edge of pastry over pear mixture, overlapping to make about 12 pleats and leaving 6-inch circle of pear mixture showing in center. Brush milk over pastry; sprinkle with 1 tablespoon of sugar. Bake 30 to 35 minutes or until crust is golden brown. Cut into wedges. Serve warm.