Sour Cream Raisin Pie is an easy custard pie full of vanilla-plumped soft raisins, a sour cream custard and fall spices you’ll love! Great for Thanksgiving or anytime of the year.
Sour Cream Raisin Pie is an old-school classic pie that is easy to make and boasts favorite seasonal flavors. It holds its own amongst Thanksgiving favorites of pumpkin pie, mincemeat pie and pecan pie, offering a wonderful surprise.
It’s VERY easy to make and will likely become a new favorite on your dining table. This recipe was my Grandmother’s and without it I never would have known about this best kept secret pie!
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What is Sour Cream Raisin Pie?
I’ll confess If you are like I was when I first heard of Sour Cream Raisin Pie, the word ‘yuck’ came to mind. I think I imagined the texture would be lumpy and tapioca-like. And I couldn’t imagine the flavors really.
The pie has the most wondrous texture, chock full of vanilla-soaked pudgy raisins filling every bite. Sour cream blends together the earthy spices of clove and cinnamon into a lovely custard base.
It’s a pie for all season as well; uber flavorful yet light enough for the summer months, with the seasonings giving a nod as easily toward the cool weather months.
Sour Cream Raisin Pie can be eaten at room temperature or chilled. No one else will be bringing it to the summer picnic or potluck, nor any Friendsgiving or Thanksgiving meals, so you can bask in the glory of originality as well as introduction of a new favorite dessert.
My Favorite Pie Crust recipe
Butter Pie Crust is my all time favorite pie crust recipe. It’s easy to make and very forgiving (hard to mess it up).
It makes a delicious flaky crust every time!
The recipe post also contains more information about blind baking a pie crust.
Shortcut Pie Crust Tip
If you are in a pinch for time use a premade pie crust.
Keeping a stash of them in my freezer lets me whip up a pie with no notice.
Sour Cream Raisin Pie is fast to make and especially during the holidays this tip takes time out of the baking process.
If you love making your own crust from scratch, go for it!
Simply follow the instructions to pre-bake or ‘blind bake‘ before filling and baking the pie.
Use Gluten-Free or Regular Pie Crust
This pie may be made with any pie crust. I prefer Whole Foods Gluten-Free Bakehouse crusts for my gluten-free baking. The prepared pie shells are kept in the freezer area and I have a couple packages in my freezer at all time (also great for quiche!).
The filling is naturally gluten-free.
How to Make this Raisin Pie
- Preheat the oven to 350 degrees.
- Place the raisins in a mixing bowl with vanilla extract and cover with boiling water for 10-15 minutes.
- Bake the pie shell for 10 minutes.
- In a large mixing bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
- Drain the raisins and mix into the filling.
- Spoon the filling into the prepared crust and bake for 25-30 minutes. Once cooled the pie may be served or chilled for serving later.
The pie cooks in less than an hour and takes about 15 minutes to construct!
Can Sour Cream Raisin Pie be Frozen?
Not recommended. Custard pies do not survive freezing well. The filling is often watery when thawed and the crust soggy.
This raisin pie is so fast and easy to make I recommend making it when you need it and sharing any leftovers instead of freezing.
More Pie Recipes You’ll Love:
Recipe
Sour Cream Raisin Pie
Ingredients
- 1 ½ cups Raisins
- 1 teaspoon Vanilla Extract
- ¾ cup Light Brown Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Cloves , ground
- ¼ teaspoon Kosher Salt
- 1 cup Sour Cream
- 3 Eggs , lightly beaten
- 1 teaspoon Lemon Juice , freshly squeezed
- 9 ” Pastry (pie) Shell {I used Whole Foods Gluten-Free Pie Crust)
Instructions
- Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
- Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
- Place pie shell in the heated oven and cook for 10 minutes.
- In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
- Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
- Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
- Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.
Nutrition
Originally published June 14, 2013
Elizabeth says
what did you top this pie with? the recipe doesn’t include anything yet in the photo it clearly has something piped on top. would like to make for Thanksgiving.
Toni Dash says
The traditional recipe doesn’t include a topping; it’s as written in the recipe card. I added some whipped cream for the pie in the photos just to give it a prettier appearance. You can add whipped cream, serve it plain or with a scoop of vanilla ice cream.
Elizabeth says
Thank you 😊
Lorna Byers says
Hi Toni
Your times don’t add up. Bake for 35-40 minutes but cook time a start says 50 minutes does this include the crust bake for10 minutes? Prep time 1 hour and 20 minutes but the prep time 20 minutes bake time 35-40 or 50 minutes. Making this for my husband who had a sour cream raisin years ago and raved about it.
Toni Dash says
Hi Lorna! Prep time of 20 minutes includes boiling the water and letting raisins soak (15 minutes) plus other prep steps (some of which can slightly overlap time wise). Baking time (‘cook time’ in the recipe card) includes the blind baking of the crust (10 minutes) and baking of the pie (35-40 minutes) for a total of 50 minutes baking time. In addition there is some cooling time added to the total time (10 minutes). It probably will require additional cooling time but that is the minimum time we’ve experienced. Hope that helps!
Bill says
A close family friend, born circa 1895, loved this pie. He made it for us several times (from his 2 sisters’ recipe). We loved it, but when asked, refused to give us the recipe. “Oh, I couldn’t! ”
Years later at the (normally gracious) elder sister’s farmhouse on the NY/Vt. border, we were treated to the wonderful pie once more. When asked for the recipe, the sister turned with a look that I remember all these decades later and replied,: “it’s a FAMILY recipe I can’t give it out.”
End of discussion.
Toni Dash says
Oh boy. Well this too is a family recipe and I’m handing it out like candy on Halloween lol! Hopefully it will measure up and now you can make it!
Alisha says
Could you ship this pie in the mail? I’m hoping to, as a gift, but would like recommendations on how, please, if possible. Dry ice?
Toni Dash says
Gosh Alisha I don’t know about that. I do have a post (using dry ice) but would suggest contacting a shipping outlet (UPS or a packaging store) for advice.