Sour Cream Raisin Pie
This Sour Cream Raisin Pie is just as good as my family’s original Raisin Pie Recipe. Now you can choose your favorite!
One of the most popular recipes on this food blog is my Raisin Pie Recipe. The original recipe came from my mom and is easily over 50 years old. But guess what? It doesn’t have sour cream in it.
It has been mentioned to me several times that my mom’s recipe lacks sour cream. Well I know my mom does not like sour cream so I can’t say I am surprised.
But with all the comments about needing sour cream, I just had to make a version of her recipe with sour cream.
I don’t make raisin pies often as my wife does not like raisins. Kind of tough to make recipes with raisins in it when your partner in crime doesn’t like raisins. Anyways, I just had to make this sour cream raisin pie recipe so I could compare it to my original family recipe.
Tips
- Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
Besides the use of sour cream, the biggest difference between this pie recipe and my other Raisin Pie Recipe is that this one does not have a top crust.
Also, you don’t cook the raisin filling ahead of time. The filling in this recipe is baked in the oven with the pie crust.
Nut Allergy Warning
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
The texture and flavor of the two raisin pies are very different. Unlike my other Raisin Pie, this one has more of a custard feel to it. The texture is loosely similar to a pecan pie.
It does have a bit of a sour taste to is but that is to be expected. You also get a hint of lemon. If you like raisins, you will love this sour cream raisin pie.
Gather your Ingredients
You will need the following ingredients to make this Sour Cream Raisin Pie recipe (see recipe card for quantities): Pie Shell, Eggs, White Sugar, Sour Cream, Ground Cinnamon, Ground Nutmeg, Salt, Raisins, Lemon Zest, Lemon Juice and Walnuts.
How to Make Sour Cream Raisin Pie
- Partially bake and the pie shell according to the directions on the package. Let cool on a rack before filling.
- Preheat oven to 425°F.
- In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the sour cream, cinnamon, nutmeg, salt, raisins, lemon zest and lemon juice, mixing until well blended. Pour the mixture into the pie shell. Sprinkle the walnuts over the top.
- Bake for 10 minutes, reduce the oven temperature to 350°F and continue baking for 25 to 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust is browning too quickly, cover the edge with a strip of aluminum foil.
- Let the pie cool on a wire rack. Serve at room temperature or chilled.
- Optionally serve with a dollop of whipped topping or ice cream.
Sour Cream Raisin Pie
Equipment
- Bowl for Mixing
Ingredients
- 1 Pie Shell, 8-inch partially baked
- 2 Eggs
- ¾ Cup White Sugar
- 1 Cup Sour Cream
- ½ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- Pinch Salt
- 1 Cup Raisins, chopped
- Lemon Zest
- 1 Tbsp Fresh Lemon Juice
- 1 Cup Walnuts, chopped
Instructions
- Partially bake and the pie shell according to the directions on the package. Let cool on a rack before filling.
- Preheat oven to 425°F.
- In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the sour cream, cinnamon, nutmeg, salt, raisins, lemon zest and lemon juice, mixing until well blended. Pour the mixture into the pie shell. Sprinkle the walnuts over the top.
- Bake for 10 minutes, reduce the oven temperature to 350°F and continue baking for 25 to 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust is browning too quickly, cover the edge with a strip of aluminum foil.
- Let the pie cool on a wire rack. Serve at room temperature or chilled.
- Optionally serve with a dollop of whipped topping or ice cream.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I freeze nearly everything since I cook for one—-but wonder if this pie would freeze successfully. Anyone know?? I can’t wait to try this!!
This pie took twice the suggested time to bake. Tasted delicious though.
My dad’s favorite. We have had it every year on his birthday since I can remember.
What a pie! I made it for my Dad and me, and we LOVED it. I don’t like the pudding type of creme pies. This beat out the $15 pies at my favorite shop, by far. I have a suggestion. I covered and soaked the raisins for five minutes rather than chopping them up. It was MUCH easier, and the consistency and intensity of the
flavor were perfect. I tried to give you a Recipe Rating of a “5”, but my Macbook Pro would not register my rating.
Glad you liked the pie recipe!
OMG I love raisins. That is one reason I wanted to try this new recipe for raisins pie. I usually just made a regular raisin pie, but was having a friend over for supper so wanted to try something new. It really was a great hit. Very moist. And even the next day, it was still fresh and not soggy. I was not sure of the walnuts, but they really made the pie. One of my favourite pies.