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Sour Cream Raisin Pie with whipped cream

Sour Cream Raisin Pie

A custard-based pie chock full of vanilla-plumped raisins, cinnamon and clove spices with a fantastic soul-warming flavor. This recipe is a family recipe enjoyed equally today as in my Grandmother's kitchen.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 Serves 8-10
Calories 354kcal
Author Toni Dash


  • 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)


  • 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.


Calories: 354kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 234mg | Potassium: 339mg | Fiber: 2g | Sugar: 20g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1.8mg