If you are like I was when I first heard of Sour Cream Raisin Pie, you might say ‘ewww’; hopefully to yourself but it would be understandable if you uttered that aloud. I’d lived most of my life knowing of many pies, standard and exotic, but this one never crossed my path until about 4 years ago.
My step father, who is also the innovator of the ‘Ring of Fire’ breakfast recipe I shared on New Year’s Day, ushered this dessert into my pie-consuming consciousness. I don’t exactly recall how it came up but I do remember spending most of the dialog being reviled in my own head, trying, desperately to be open minded and realize some redeeming value it might have. He is however also responsible for introducing me to Peanut Butter Pie in the dark, smoky bowels of an old school steak house, longer ago than I care to admit, as well as an ample, flirtatious, meringuey number during a Rancher’s lunch at a Livestock Sale Barn in the heartland of Kansas. The man knows his pie.
The following year I made a Sour Cream Raisin Pie for his birthday. He and my mother had come to visit which meant not only would I be making his dessert dreams come true, but even more importantly, and frightening, I would have to eat a piece myself. I’m not sure exactly what it was about the sound of the pie that was not rocketing it the top of my ‘I really should try that’ list. I like raisins. I like sour cream. I think I could just not imagine the union they’d make together and that it would be any semblance of delicious.
I was fortunately very wrong. The pie has the most wondrous texture, chock full of vanilla-soaked pudgy raisins filling every bite. The 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. It can be eaten at room temperature or chilled. No one else will be bringing it to the summer picnic or potluck so you can bask in the glory of originality as well as introduction of a new favorite dessert.
I found this specific recipe in my Grandmother’s recipe box written in her hand. My step father’s birthday was this week and I decided to make a pie for him, and one for you. I sampled yours. It was great!
Sour Cream Raisin Pie
- 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.
More pies you surely will like: