Sour Cream Raisin Pie

This Sour Cream Raisin Pie is that perfect balance of creamy, sweet, and tangy that’ll make you wonder why you don’t make pie more often. With plump raisins swimming in a rich sour cream custard, all wrapped up in a flaky double crust, this is comfort food at its finest.

The magic of this pie lies in its contrasting textures and flavors. The raisins plump up beautifully during baking, becoming juicy little bursts of sweetness against the smooth, slightly tangy custard. And that hint of cinnamon? It ties everything together with a warm, spicy note that’ll have everyone at the table asking for seconds. Trust me, this is the kind of dessert that disappears fast!

Ingredients

For the Filling:

• 2 cups water
• 1½ cups raisins (black raisins are classic)
• 1 cup granulated sugar
• ⅔ cup sour cream
• 2½ tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1½ teaspoons lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 4 egg yolks

For the Crust:

• 2 (9-inch) refrigerated pie crusts (1 package)

Equipment Needed:

• Kitchen Scale (optional)
• Pie Pan
• Pie Weights or dry beans
• Parchment paper
• Cooling rack

Steps

1. Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie pan with nonstick spray to prevent sticking. Set aside.
2. Place the 2 cups water and 1½ cups raisins in a large saucepan over medium heat. Bring to a boil and let bubble for 1 minute exactly – this helps the raisins plump up. Immediately transfer the hot water and raisins to a heat-safe bowl (leaving them in the pot risks overcooking). Set aside.
3. Return the same saucepan to the stove (no need to wash it) and add the 1 cup granulated sugar, ⅔ cup sour cream, 2½ tablespoons cornstarch, 1 tablespoon butter, 1½ teaspoons lemon juice, ½ teaspoon salt, and ½ teaspoon cinnamon. Place over medium heat and whisk constantly – this prevents lumps from forming in your custard. Continue whisking until the mixture begins to melt together and becomes smooth.
4. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Keep whisking constantly to prevent scorching on the bottom. Allow to simmer for 5 minutes exactly until the mixture thickens noticeably – it should coat the back of a spoon.
5. Remove from heat and immediately begin whisking vigorously. While continuing to whisk (don’t stop or you’ll get scrambled eggs!), add in the 4 egg yolks one at a time. The residual heat will cook the egg yolks just enough without curdling them. Set aside.
6. Unroll one pie crust and gently press it into the prepared pie pan, being careful not to stretch the dough (stretching causes shrinkage during baking). Cover the crust with parchment paper and fill with pie weights or dry beans to prevent bubbling. Bake in the preheated oven for 15 minutes until the edges just begin to turn golden.
7. Remove the pie weights and parchment paper carefully (they’ll be hot!). Place the par-baked crust on a cooling rack while you finish the filling.
8. Drain the water from the raisins completely – excess moisture will make your pie soggy. Fold the drained raisins into the custard mixture until evenly distributed. Pour this filling into the par-baked crust, spreading it evenly with a spatula.
9. Unroll the second crust and place it over the filling. Press the edges of the top and bottom crusts together firmly, then trim any excess dough hanging over the edge. Crimp the edges using a fork or your fingertips to create a decorative seal. Cut 4-5 small slits (about 1-inch each) in the center of the top crust to allow steam to escape during baking.
10. Place the pie in the oven and bake for 40 minutes until the crust is golden brown and the filling is bubbling slightly through the vents. If the edges start browning too quickly, cover them with aluminum foil or a pie shield after about 25 minutes.
11. Once baked, carefully transfer the pie to a cooling rack and allow it to cool completely to room temperature (2 hours minimum). The filling needs this time to set properly – cutting too soon will result in a runny pie.
12. Once cooled, cover the pie with plastic wrap or aluminum foil and refrigerate for at least 3 hours (overnight is even better) before slicing and serving. This chilling time is crucial for the filling to fully set.

Smart Swaps

• Greek yogurt can replace sour cream in equal amounts for a tangier, protein-rich filling
• Try golden raisins for a milder, less intense flavor profile
• Substitute ½ teaspoon white vinegar for the lemon juice if you’re out of fresh citrus
• Add ½ teaspoon allspice along with the cinnamon for a more complex, warm spice profile

Make It Diabetes-Friendly

• Replace the 1 cup sugar with ⅔ cup Swerve or monk fruit sweetener (reduces carbs by approximately 18g per slice)
• Use a whole wheat pie crust to add fiber which helps slow sugar absorption
• Reduce raisins to ¾ cup and add ¾ cup chopped walnuts for protein and healthy fats that help moderate blood sugar response
• Serve with a small dollop of unsweetened whipped cream instead of ice cream to keep added sugars low

Pro Tips

• For the flakiest crust, make sure all your ingredients are cold before mixing
• The custard should coat the back of a spoon but still be pourable – if it’s too thick, add 1-2 tablespoons of the reserved raisin water
• Let the pie cool completely before refrigerating to prevent condensation from making the top crust soggy
• This pie actually tastes better on day two when the flavors have had time to meld, making it perfect for make-ahead desserts