Sour Cream and Raisin Pie Recipe

This Sour Cream and Raisin Pie is a nostalgic treat that balances creamy richness with bursts of sweet, plump raisins. The velvety filling, made with tangy sour cream, creates a luscious texture that melts in your mouth.

A buttery, flaky crust adds the perfect crunch, making every bite a delightful contrast. With just 40 minutes of prep and 45 minutes of baking, it’s surprisingly simple to whip up. Let it chill for 4 hours to set into a dreamy, sliceable dessert that’s worth the wait.

Warm spices like cinnamon and nutmeg infuse the pie with a cozy, aromatic flavor that feels like a hug in every bite. The raisins soak up the creamy filling, offering a chewy, sweet surprise that complements the smooth custard.

Whether served at a family gathering or as a comforting weekend treat, this pie is sure to impress. Its total time of 5 hours and 25 minutes ensures a dessert that’s both effortless and unforgettable. Perfect for those who love a classic dessert with a modern twist!

Ingredients for Sour Cream and Raisin Pie

• Pie Crust: 1 Homemade Pie Crust, chilled (or store-bought for convenience)
• Egg Wash: 1 egg beaten with 1 tablespoon water (for brushing the crust)
• Raisin Sour Cream Filling:
  • 1 cup (5 oz/142 g) raisins
  • 1 cup (5 fl oz/150 ml) boiling water
  • 3 large egg yolks, at room temperature
  • 1 cup (8 oz/225 g) sour cream (full-fat recommended)
  • ½ cup (4 fl oz/120 ml) whole milk
  • ¾ cup (6 oz/170 g) granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
• Meringue Topping:
  • 3 large egg whites, at room temperature
  • ¼ teaspoon salt
  • 6 tablespoons (3 oz/85 g) granulated sugar

Step-by-Step Instructions

1. Pre-bake the Crust:
   1. Preheat the oven to 350°F (180°C).
   2. On a floured surface, roll the pie crust to an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie tin. Crimp the edges and brush all over with egg wash.
   3. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes, then remove the paper and weights and bake until golden brown, about 10 more minutes. Set aside to cool (keep the oven on).
2. Make the Filling:
   1. In a small heatproof bowl, combine raisins and boiling water. Let plump for 10 minutes, then strain and set aside.
   2. Place egg yolks in a medium heatproof bowl near the stove. Set another bowl with a sieve over it nearby.
   3. In a saucepan, whisk together sugar, cornstarch, cinnamon, and salt. Slowly pour in sour cream and milk.
   4. Cook over medium-low heat until steaming (about 5 minutes). Slowly add the hot mixture to the egg yolks while whisking constantly.
   5. Return the mixture to the saucepan and cook, stirring constantly, until it actively bubbles for 1 full minute.
   6. Pour through the sieve into the clean bowl. Stir in raisins and vanilla extract, then pour into the baked pie shell. Let cool for 10 minutes.
3. Make the Meringue Topping:
   1. In a stand mixer with a whisk attachment (or with a handheld mixer), whip egg whites and salt on high speed until soft, foamy peaks form (about 3 minutes).
   2. While mixing, add sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form (about 5 minutes).
   3. Pile the meringue on top of the pie, spreading it near the edges.
4. Bake and Chill:
   1. Bake the pie for 15 minutes, until the meringue is golden.
   2. Let cool on the counter for 1 hour, then refrigerate to set for at least 3 hours or up to overnight.
   3. Store leftovers covered in the refrigerator for up to 2 days.

Serving Suggestions for a Sweet Finish

This Sour Cream and Raisin Pie is a delightful dessert on its own, but you can elevate it with a dollop of whipped cream or a drizzle of caramel sauce. For a refreshing contrast, serve it with a side of fresh berries or a scoop of vanilla ice cream. It’s perfect for holiday gatherings or cozy family dinners!

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the meringue’s texture, avoid covering it directly with plastic wrap—use a cake dome or loosely tented foil instead. If you prefer to enjoy it slightly warm, let it sit at room temperature for 15 minutes before serving.

Recipe Variations to Try

For a twist, swap the raisins for dried cranberries or chopped apricots. If you’re not a fan of meringue, top the pie with a streusel crumble or a layer of whipped cream. You can also experiment with spices like nutmeg or cardamom to add a unique flavor profile to the filling.

Time-Saving Tips for Busy Bakers

To save time, use a store-bought pie crust instead of making one from scratch. You can also prepare the filling a day ahead and store it in the refrigerator—just reheat it gently before pouring it into the crust. For the meringue, ensure your egg whites are at room temperature for quicker whipping.

Equipment Guidance for Perfect Results

A stand mixer or handheld electric mixer is essential for achieving stiff, glossy meringue peaks. Use a sieve to ensure a smooth filling, and don’t forget pie weights or dried beans to prevent the crust from puffing up during pre-baking. A heatproof bowl is also key for tempering the egg yolks safely.

Sour Cream and Raisin Pie Recipe

Shaziya

This Sour Cream and Raisin Pie is a nostalgic treat that balances creamy richness with bursts of sweet, plump raisins. With just 40 minutes of prep and 45 minutes of baking, it’s surprisingly simple to whip up.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 5 minutes mins

Servings 8 slices

Ingredients

  

1x2x3x

Pie Crust

• 1 Homemade Pie Crust, chilled

Egg wash

Raisin Sour Cream Filling

• 1 cup raisins 5 oz/142 g
• 1 cup boiling water 5 fl oz/150 ml
• 3 large egg yolks, at room temperature
• 1 cup sour cream 8 oz/225 g
• ½ cup whole milk 4 fl oz/120 ml
• ¾ cup granulated sugar 6 oz/170 g
• 3 tablespoons cornstarch
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Meringue Topping

• 3 large egg whites, at room temperature
• ¼ teaspoon salt
• 6 tablespoons granulated sugar 3 oz/85 g

Instructions

 

• Pre-bake the Crust
• Preheat the oven to 350°F (180°C).
• On a floured surface, roll the pie crust to an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie tin with it. Crimp the edges and brush all over with an egg wash.
• Line the pie crust with parchment paper and fill with pie weights. Bake for 20 minutes, then remove the paper and weights and continue to bake until the crust is golden brown, about 10 more minutes. Set aside to cool (keep the oven on).
• To Make the Filling
• In a small heatproof bowl, combine the raisins and water, and let plump for 10 minutes, then strain and set aside.
• Place the egg yolks in a medium, heatproof bowl near the stove. Place another heatproof bowl with a sieve set over it also near the stove.
• In a saucepan, add the sugar, cornstarch, cinnamon, and salt. Slowly pour in the sour cream and milk.
• Cook over medium-low heat until steaming (about five minutes).
• Slowly add the hot mixture to the egg yolks while whisking them constantly.
• Return the mixture to the saucepan and continue cooking, stirring constantly, until the mixture has been actively bubbling for 1 full minute.
• Pour through the sieve and into the clean bowl. Stir in the raisins and vanilla extract, then pour into the baked pie shell. Let cool for 10 minutes.
• To Make the Meringue Topping
• In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and a large bowl), whip the egg whites and salt on high speed until soft, foamy peaks form, about 3 minutes.
• While the mixer is going, add the sugar, one tablespoon at a time, then continue to beat for about 5 minutes to stiff, glossy peaks.
• Pile the meringue on top of the pie, then spread it out a bit to get near the edges.
• Bake the pie for 15 minutes, until the meringue is golden.
• Let cool on the counter for one hour, then transfer to the refrigerator to set for at least 3 hours and up to overnight.
• Store leftovers well covered and in the refrigerator for up to 2 days.

Keyword creamy filling, dessert recipe, homemade pie, raisin pie, sour cream

Tried this recipe?Let us know how it was!