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Sour Cream Raisin Pie

A delicious twist on a timeless classic, this Sour Cream Raisin Pie features a creamy, tangy filling with plump raisins nestled in a flaky crust, evoking warmth and nostalgia.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch 9-inch pie crust Use store-bought or homemade. For gluten-free, try almond flour or a gluten-free pie crust mix.
For the Filling
  • 1 cup raisins Choose plump, juicy raisins; soak them for enhanced flavor.
  • 2 cups sour cream Use full-fat for creaminess, or Greek yogurt for a lighter option.
  • 1 cup granulated sugar Adjust according to sweetness preference; coconut sugar is a good alternative.
  • 3 large eggs Use room temperature for better mixing.
  • 1/4 cup all-purpose flour Helps thicken the filling.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 1 teaspoon ground cinnamon Enhances flavor; add more for extra spiciness.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 tablespoon lemon juice Adds brightness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small saucepan, cover the raisins with water and bring to a boil. After boiling, remove from heat and let them soak for about 10 minutes. Drain before adding to the filling.
  3. In a mixing bowl, whisk together sour cream, granulated sugar, eggs, flour, vanilla extract, cinnamon, salt, and lemon juice until smooth.
  4. Stir in the soaked raisins until evenly distributed.
  5. Pour the filling into the prepared pie crust and smooth the top.
  6. Bake for 40-45 minutes, checking for a slightly wobbly center and a golden brown top.
  7. Allow the pie to cool before slicing to set the filling.

Notes

Store leftovers in the refrigerator for up to 3 days, or freeze for up to a month. You can prepare the filling the day before and bake when ready.