This old-fashioned sour cream raisin pie recipe has been a holiday standard in my family for decades. The combo of raisins and custard in flakey pie crust is undeniably cozy! The tangy sour cream, warm spices, and buttery crust come together in a way that’s perfectly balanced and never too sweet or too rich.
Top Reader Review
My husband raves about this recipe; I can’t bake enough of them to keep up with the way it is devoured!! Easy to make too.
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Easy Raisin Custard Pie
My raisin pie recipe keeps the classic custard-and-raisin combo, but I add a few upgrades that take it to the next level. I boil the raisins before adding them to the custard so they turn soft and plump. They practically melt into the filling, which makes a big difference in texture. The sour cream and a splash of lemon juice keep the custard from feeling too heavy, and the subtle spice (just enough cinnamon and cloves) brings it all together.
I make my sour cream raisin pie without meringue. I know that may sound crazy, but my family loves a golden, buttery double crust. It’s easier to make, and I think it tastes even better than the original.
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How to Keep Your Custard from Curdling
Egg yolks can curdle if added too quickly to a hot filling. To avoid a lumpy mess, I always temper the yolks. To do this, whisk a small amount of the hot custard into the yolks first to gently raise their temperature. Then slowly whisk that mixture back into the saucepan. This pro move keeps your custard silky and foolproof, leading to the creamiest raisin pie filling.
Sour Cream Raisin Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Pie Weights (optional)
Ingredients
- 2 cups water
- 1½ cups raisins *
- 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 ***
- 4 egg yolks room temperature
- 2 (9-inch) refrigerated pie crusts (1 package)****
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.2 cups water, 1½ cups raisins
- Transfer the hot water and raisins to a heat safe bowl. Set aside.
- To the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon.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
- Place over medium heat and whisk constantly while the mixture is melting together. Bring to a boil, then reduce to a simmer, whisking constantly.
- Allow to simmer for 5 minutes then 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 (9-inch) refrigerated pie crusts
- Drain the water from the raisins. Mix the raisins into the custard mixture.
- Pour the filling into the pre-baked 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.2 (9-inch) refrigerated pie crusts
- 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
- 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.
- When whisking in the egg yolks, do so vigorously so that they fully incorporate into the custard.
How to Make Sour Cream Raisin Pie Step-by-Step
Prep: Gather the list of ingredients for this raisin pie recipe. Bring the egg yolks to room temperature for 30-60 minutes before beginning. Preheat your oven to 350°F, then gently spray a pie pan with nonstick spray and set it aside. Set your pie crusts out at room temperature to soften while you make the filling.
Hydrate the Raisins: Place 2 cups of water and 1½ cups of raisins in a large saucepan set over medium heat. Bring the mixture to a boil, and allow to cook for 1 minute. Transfer the hot water and raisins to a heat-safe bowl and set aside to cool. This step plumps up the raisins for a much better texture.
Simmer the Filling: To the same saucepan, add 1 cup of granulated sugar, ⅔ cup of sour cream, 2½ tablespoons of cornstarch, 1 tablespoon of unsalted butter, 1½ teaspoons of lemon juice, ½ teaspoon of kosher salt, and ½ teaspoon of ground cinnamon. Place the pan over medium heat and whisk constantly while the mixture is melting together. Bring everything to a boil, then reduce to a simmer, whisking constantly.
Add the Eggs: Allow to simmer for 5 minutes, then remove it from the heat. Next, add in 4 large, room-temperature egg yolks, whisking vigorously. I recommend tempering them with a bit of the custard mixture before adding them to the full pot, but if you’re a fast whisker, you may not need to. Set the custard aside off the heat.
Bake the Crust: Unroll and press one of two 9-inch refrigerated pie crusts 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 it onto a cooling rack until you are ready to fill it.
Fill the Crust: Drain the water from the raisins, then fold them into the custard mixture. Pour the raisin filling into the pre-baked pie crust. Don’t overfill the crust, or it will make a mess in the oven. The amount should be just enough to fill the crust though.
Top the Pie: Next, unroll and place the second 9-inch refrigerated crust over the filling. Press the edges of the top and bottom crust together, then cut off any excess crust. Finish pressing the crust edges together using a fork or your fingertips. Cut several slits/vents into the top center of the pie. This will allow any steam to escape while baking, which will prevent the filling from bursting through the crust.
Bake and Chill the Pie: Place your raisin and sour cream pie into the preheated oven to bake for 40 minutes, or until the top crust is golden brown. Once baked, remove from the oven and place the pie 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. This helps the custard set up for perfect slices.
Serve: Serve slices of raisin pie chilled or at room temperature.
How to Store
Store leftover custard raisin pie in an airtight container in the refrigerator for up to 3 days. Serve slices cold or at room temperature. I do not recommend freezing this pie, as it ruins the texture of the custard.
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