Sour Cream Raisin Pie

This old fashioned homemade Sour Cream Raisin Pie is even better than Grandma’s! This custard pie is sweet and loaded with plenty of raisins. Bake one today for Thanksgiving, Christmas, and more!

Cinnamon Raisin Sour Cream Pie

Sour cream raisin pie probably sounds like alien food to most kids, and honestly, maybe even most adults these days! But if you’re anything like me and you grew up with a grandmother who loved to bake, you’ll likely be all too familiar with this classic pie recipe.

Serve this old fashioned pie alongside your pecan and pumpkin pies this holiday season. Some people may be hesitant to try it at first, but soon enough, you’ll see it devoured even quicker than the rest.

And no, you really can’t taste the sour cream. It just helps the other flavors of the custard better develop and it creates a wonderfully creamy consistency!

How to Make Sour Cream Raisin Pie

1. Preheat the oven and prepare a pie dish.
2. Boil the raisins.
3. Whisk together the sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon over medium heat.
4. Simmer.
5. Remove from heat, then whisk in the egg yolks.
6. Press the crust into the pie pan and bake it.
7. Mix the drained raisins into the custard mixture.
8. Pour the custard into the crust.
9. Place the second crust over the custard filling.
10. Bake, then cool completely.
11. Chill in the refrigerator.
12. Slice, serve, and enjoy!

Sour Cream Raisin Pie Ingredients & Notes

• Pie Crust: While store-bought pie crust is quick and easy, feel free to use your favorite pie crust recipe instead.
• Raisins: Boiling the raisins ahead of time plumps them up. If you do not want to boil them, soak them in hot water for 1 hour before adding them to the recipe.
• Lemon Juice: An equal part of white vinegar can be used in place of the lemon juice.
• Spices: For a more spiced filling, add an additional ½ teaspoon of cinnamon and ½ teaspoon of allspice. This will give it more of a warm, cozy holiday spiced flavor!

Whether you personalize it a bit or bake it exactly as instructed, you’re going to love this classic holiday staple!

Custard raisin pie is an all-time holiday favorite pie, and once you indulge in a slice, it won’t be hard to see why!

This holiday season, celebrate deliciously with this sour cream raisin pie!

If you make this recipe be sure to leave us a comment or rating. Enjoy!

4.28 from 11 votes

Sour Cream Raisin Pie Recipe

This old fashioned homemade Sour Cream Raisin Pie is even better than Grandma's! This custard pie is sweet and loaded with plenty of raisins. Bake one today for Thanksgiving, Christmas, and more!

Prep: 30 minutes minutes

Cook: 1 hour hour

Total Time : 4 hours hours 30 minutes minutes

Chill Time: 3 hours hours

Servings: 8 slices

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Ingredients

• ▢ 2 cups water 454 grams
• ▢ 1½ cups raisins 150 grams
• ▢ 1 cup granulated sugar 200 grams
• ▢ ⅔ cup sour cream 151 grams
• ▢ 2½ tablespoons cornstarch 18 grams
• ▢ 1 tablespoon unsalted butter 14 grams
• ▢ 1½ teaspoons lemon juice 8 grams
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 4 egg yolks 56 grams
• ▢ 2 pre-packaged refrigerated pie crusts 425 grams (1 package)

Equipment

• Kitchen Scale (optional)
• Pie Pan
• Pie Weights (optional)

Instructions

• Preheat oven to 350°F. Gently spray a pie pan with nonstick spray. Set aside.
  
• Place the water and raisins in a large saucepan set over medium heat and bring to a boil. Allow to boil for 1 minute. Transfer the hot water and raisins to a heat safe bowl. Set aside.
  2 cups water, 1½ cups raisins
  
• To the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon. Place over medium heat and whisk constantly while the mixture is melting together. Bring to a boil, then reduce to a simmer, whisking constantly.
  1 cup granulated sugar, ⅔ cup sour cream, 2½ tablespoons cornstarch, 1 tablespoon unsalted butter, 1½ teaspoons lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
  
• Allow to simmer for 5 minutes. Remove from the heat. While whisking vigorously, add in the egg yolks. Set aside.
  4 egg yolks
  
• Unroll and press one pie crust into the bottom of the prepared pie pan. Cover with parchment paper and place a layer of dry beans or pie weights over the parchment paper. Place into the preheated oven to bake for 15 minutes. Once baked, remove the pie weights and parchment paper. Place onto a cooling rack until you are ready to fill it.
  2 pre-packaged refrigerated pie crusts
  
• Drain the water from the raisins. Mix the raisins into the custard mixture. Pour the filling into the prebaked crust.
  
• Unroll and place the second crust over the filling. Press the edges of the top and bottom crust together. Cut off any excess crust. Finish pressing the crust edges together using a fork or your fingertips. Cut several slits into the top center of the pie to allow any steam to vent and to prevent the filling from bursting through.
  
• Place into the oven to bake for 40 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely.
  
• Once cooled, cover and place into the refrigerator to chill for at least 2 hours before slicing and serving.

Notes

• Use full fat, not low fat sour cream for the best creamy consistency.
• Freshly squeezed lemon juice will yield better results than the bottled stuff from the grocery store.
• When whisking in the egg yolks, do so vigorously so that they fully incorporate into the batter.

Storage: Store sour cream raisin pie in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Sour Cream Raisin Pie Recipe

Amount Per Serving (1 slice)

Calories 460 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 112mg37%

Sodium 341mg15%

Potassium 302mg9%

Carbohydrates 71g24%

Fiber 3g13%

Sugar 26g29%

Protein 5g10%

Vitamin A 294IU6%

Vitamin C 2mg2%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin – Easy Dessert Recipes

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