Sour Cream Raisin Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 30

Cook Time: 1

Chill Time: 3

Total Time: 4 30

Servings: slices

Calories: 460kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

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

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)

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.

Video

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