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
Pam says
This pie was delicious! We used a graham cracker pre made
Crust and the overall taste was awesome!
Randy says
I am a truck driver and have a chance to try a lot of different foods all around the country. I saw this pie on a menu in Iowa several years ago and gave it a try – I instantly loved it !! I find that it is mostly an upper-midwest pie. I see it in Iowa, Minnesota, Wisconsin – very seldom any- where else. Each region varies a little bit. I say … if you see it … go for it !!
M. Houska says
Thank you for this recipe! I grew up in Iowa and have fond memories of going into Des Moines and eating Sour Cream Raisin pie at the Poppin Fresh restaurant. It then became Bakers Square, I believe. Now living on the west coast I’ve often mentioned this pie to my husband who can’t imagine it would be good. I’m making your recipe for Thanksgiving and can’t wait. Other recipes I’ve found use a meringue topping but the one I remember, and am looking to duplicate, had thick whipped cream.
Thanks again! Meaghan
Toni Dash says
Meaghan I so love comments like yours! I have a soft spot for vintage recipes and this one really flies under the radar. Those who had it in their upbringing are wed to it; those who did not cannot imagine there is anything about it that could be good! I was admittedly from the latter category until I made it and tasted it. It really does embrace the best of a fall pie and I personally love the texture of the raisins (it seems raisins are controversial for people, have you noticed that?). I’m so glad you like the recipe and hope you’ll make it and it will be what you’ve been looking for. Happy Thanksgiving to you and yours!
Abbe@This is How I Cook says
I’ve seen this recipe in so many old heritage cookbooks. It has always intrigued me but I have yet to bake it. I think the time has come!
Jennifer Every says
I thought I was alone in this world when it comes to the amazingness of Sour Cream Raisin Pie! I grew up on this pie. My mom made it for us all the time. Also-beautiful photography!
Toni Dash says
I’m so happy to find someone else who knows of this pie! Though not well known I do think it has deep roots in Americana, would you agree Jennifer? Thanks you for your kind comments on the photography too!
addie | culicurious says
This sounds like one of those interesting old recipes you’d find in grandma’s cookbook. These are usually pleasant surprises so I do very much believe you when you say this is totally delicious! 🙂 Nice pics too!
Dina says
i love custard pies. this sounds delish!
Toni Dash says
I hope you’ll try it Dina if you enjoy custard pies! It’s quite unique, delish and effortless to make!
Melissa @ A Room for Two with a View says
I have never heard of Sour Cream Raisin Pie, but now, reading your description, I’m intrigued! And I HAVE to try it.
I hope you will link up this wonderful recipe and others at my Foodie Friday Blog Hop at A Room for Two with a View. I know my readers would love it!
Have a fantastic Foodie Friday and a wonderful weekend!
Melissa
Toni Dash says
You have a much more open mind than I did when I first learned of it Melissa! It really is good! Thanks for the blog hop invite too!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Oh lady, you’ve just made my year. I had a raisin pie over 30 years ago while on a road trip from Chicago to Portland, OR. I had never heard of it before that day and since we were in the middle of no where, I have no clue where I was, state, city or restaurant. It was delicious and I haven’t been able to find its like since, though I’ve searched. I am SO making this. Did you use regular raisins or the golden variety?
Toni Dash says
If you were in the middle of nowhere I’m guessing this might be it! Though not a mainstream pie it seems a firm standard where it does reside. I used regular Thompsons seedless raisins; mainstream! Do let me know if its the same pie once you are it!
Meeling says
Very interesting! In a way it reminds me of the Canadian butter tart- which is something I grew up with and love. Will definitely try this out!
Toni Dash says
I have not heard of Butter Tart Meeling so if you make this please let me know if they are similar!