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
Patti says
I’m sure the pie will be delicious [it’s still in the oven]. I would benefited for more detail on baking the blind pie shell. Should I have pricked the bottom? Should I have put weights in the pie pan? The crust slid down the sides of the pie pan so I’m sure it will be a tasty but messing piece of pie when served. Looking forward to tasting though – flavors are great.
Toni Dash says
Hi Patti. When I use a pre-made store bought crust as noted in the recipe I just put it in the oven for 10 minutes as noted. I do not prick the crust or weight it.
You certainly can dock the crust (prick it with a fork) or add pie weights. I have never made it that way. There is a link in the post for my All Butter Pie Crust from scratch that includes lots of detail on blind baking if you might find that helpful.
Enjoy the pie!
Missi Murray says
I’m so excited to make this pie today. My older brother and father have very fond memories of eating sour cream and raisin pie at my grandfather’s Cafe up infertile which is a small town in northern Minnesota. I was hesitant to try this for the first 20 years of my life because it sounded so gross. I never got to experience the pie they had in the cafe, but I tried to replicate it each year for my brother’s birthday. Unfortunately only one time out of the last 10 years has it come close oh, and of course I did not save that recipe . Since my brother is stopping by my house tomorrow on his birthday I want to surprise him with the sour cream and raisin pie. I hope this is the same one if not similar to what he remembers as a child. Fingers crossed I can do this pie some justice and bring back some good childhood memories for my brother. I will keep everybody posted.
Toni Dash says
I’ll have my fingers crossed for you Missi.
I think I mentioned in the blog post that when I first stumbled upon this family recipe in my Grandmother’s recipe box I too thought it sounded disgusting. Like your family, my step father couldn’t stop talking about how much he loved that pie (I had never even heard of it at the time). So I made this with the same intention you have. He absolutely loved it!
I’ll hope for a similar result for you and your family.
Karen says
I made this pie twice before and it was delicious. My friends loved it!! Last night I made another but this time it didn’t taste as good. The only difference is that I used a ceramic pie pan. The crust was soggy and filling didn’t taste as rich as the pies I baked before. Any ideas why it tasted so differently???
Toni Dash says
Interesting! I love a good kitchen mystery. A few questions: did you make your own pie crust? And when you made the pie before what type of pan did you use (metal, glass, foil)? And this time the only thing you changed was the pan but made the same crust?
Off the top of my head I’m not sure but would love to do a bit of research on this for you. If you can let me know the answers to the questions Karen I’ll see what I can dig up!
kacy says
My husband has been begging me to make Sour Cream Raisin pie for too many years now. I’m going to give it a try since found this/your recipe and plan on trying it for this Thanksgiving. Wish me luck! 😉
Toni Dash says
Those that love Sour Cream Raisin Pie REALLY love it! You won’t need any luck Kacey! I know you CAN DO IT!! It’s an easy pie and perfect flavors for Thanksgiving! Happy Holidays and do let me know what your husband thinks. This is a long time family recipe that everyone loves in my family.
Ariane says
Pie was good. It didn’t cut very easy and clean. Next time I may soak the raisins in rum. I find the whipped cream is a must.
Toni Dash says
I definitely think both the texture and flavors of this pie are unique and probably not for everyone! I find raisins seem to have a polarizing effect in terms of their texture for people too. As mentioned in the blog post I was hesitant (and sort of mentally repulsed at my idea of what the pie would be like) before making it but loved the fall flavors.
Based on what you’ve said you might enjoy making a Rum Raisin Pie instead? That also would not have the sour cream.
Lana Wroten says
I first saw reference to a sour cream raisin pie on Baker’s Square’s website, but couldn’t find the actual pie anywhere, which is a bummer, because I’ll try anything with raisins at least once. As I’ve made (and loved) rum raisin ice cream in the past, I’m sure I will love this!
Toni Dash says
Well I’m glad you found my recipe Lana! I haven’t had Rum Raisin ice cream in forever; now I’m craving it!
Dana Coughlin says
I love Sour Cream and Raisin pis; gives me fond memories of sitting with my mom and her friends at a little town cafe/grocery store. I haven’t had it in years. I just happen to have a gf crust in the freezer so this pie is going on my Thanksgiving menu.
Veronica Vilora Solomon says
This recipe sounds very intriguing. I am not usually a fan of raisins, but the look of it is pulling me in. It looks so yummy
Rachel says
I listen to a murder podcast and they were just talking about a cake topped with raisins and couldn’t figure out how it was like a dessert. Now I read this recipe and it sounds sooooo good.
Toni Dash says
LOL! That’s excellent. This obviously isn’t TOPPED with raisins so I’m sure the only dying will be over how great it tastes!
Trish Rosenquist says
I just know this will be a new favorite!