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!
What’s in this Raisin Pie Recipe?
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.
- Water: 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.
- Raisins: Black raisins are classic, but you could also use red or golden raisins.
- Granulated Sugar: Adds sweetness to the filling.
- Sour Cream: Makes the pie filling super creamy and lush. Use full-fat sour cream for the best creamy consistency.
- Cornstarch: Thickens the filling.
- Unsalted Butter: Adds richness to the filling.
- Lemon Juice: Helps balance the sweetness of the pie. An equal part of white vinegar can be used in place of the lemon juice.
- Kosher Salt: Enhances the natural flavor of the pie.
- Cinnamon: Adds a warm, spicy flavor.
- Egg Yolks: Adds richness and gives the filling structure.
- Pie Crust: While store-bought pie crust is quick and easy, feel free to use your favorite pie crust recipe instead.
Pro Tip: 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!
Variations on Raisin Pie
There are quite a few ways to spice up this pie– literally! For a boozy note, try soaking the raisins in rum, brandy, or bourbon before adding them to the pie. You could also add a splash of vanilla extract to the filling to boost the flavor of the spices.
Instead of a top pie crust, you could sprinkle the pie with chopped nuts or a streusel topping made from butter, flour, sugar, and nuts.
This rich and creamy pie is made from rehydrated raisins, sour cream, sugar, butter, eggs, and spices!
This pie is thought to be Amish or German in origin, but it’s really not completely known!
Yes! In an airtight container, this pie will stay fresh in the fridge for up to 3 days. It’s great for making the day before a big event.
Yes, this pie contains sour cream and needs to be refrigerated in order to maintain its freshness.
I don’t recommend freezing this pie, as custard doesn’t hold up well in the freezer. It’s best enjoyed within the first 3 days of baking.
How to Store
Store leftover sour cream raisin pie in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this pie.
Serving Suggestions
Top slices of this delectable pie with whipped cream and a drizzle of caramel sauce or honey. A scoop of vanilla bean or pumpkin pie ice cream would also be delightful!
Top Reader Reviews
- “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.” – Carol Marlow
Sour Cream Raisin Pie Recipe
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 9-inch refrigerated pie crust 425 grams (1 package)
Equipment
- Kitchen Scale (optional)
- 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 9-inch refrigerated pie crust
- 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.
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.
I love to hear that, Carol!