Who can resist a pie with a creamy custard filling that is filled with raisins? Sour Cream Raisin Pie is an old-fashioned dessert you simply must try!
Flip through Grandma’s old box of recipes if you are lucky enough to have it, and you will probably come across a handwritten recipe for Sour Cream Raisin Pie on a creased and stained yellowing index card. Home cooks have been baking raisin pies of one sort or another for generations, and for good reasons — raisin cream pies are so simple to make, inexpensive, and there’s a good chance you already have all the ingredients in your cupboard!
This version of Sour Cream Raisin Pie comes from my grandmother, Ethel Eynard’s time-test recipe collection, and I remember eating it whenever I visited her home on special occasions. Whether you want to reminisce by recreating a favorite from your past, or just want to try something new, give this raisin pie recipe a try.
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You have eaten thousands of regular black raisins, and you probably have tried golden raisins at some point, but did you know that there are dozens of different varieties of raisins? All raisins come from grapes, but that is where their similarities end. Each type of raisin offers a distinctly different taste. Why not experiment with using some different varieties in this raisin pie recipe?
The most common type of black raisins come from green Thomas Seedless grapes! The color of raisins does not coincide with the color of grape’s skin but from the temperature and drying time and method used during preparation. Other popular raisin varieties you may want to try using in this raisin pie recipe include:
- Muscat raisins. Wine drinkers may know Muscat grapes as the source of Moscato wine. Muscat raisins are brown, larger than typical black raisins, and have a more complex and fruity flavor. Muscat raisins are particularly good in baked goods.
- Monukka raisins. A popular raisin in the Middle East, Monukka raisins are dark brown and larger than regular black raisins. They have more of a tang than other raisins. The tiny seeds in Monukka raisins are edible but may be disconcerting to those not used to these raisins.
- Flame Seedless raisins. These raisins are large, reddish in color, and have an extra sweet taste. You will find Flame Seedless raisins are great for snacking or baking.
- Sultanas. Although not usually identified as raisins on their packaging, Sultanas are raisins. Sultanas are made from the large, yellowish grapes of the same name, and are typically used exclusively for baking.
How to Make, Serve, and Store a Sour Cream Raisin Pie
- Give raisins time to plump. When you pour the boiling water over the raisins, ensure that they fully reconstituted before continuing the recipe.
- Serve room temperature. Without a whipped cream topping, this pie is hardy enough for a potluck or picnic. There is no need to keep the pie cold if you plan on eating it within a few hours.
- Store covered in the fridge. This raisin cream pie without whipped cream can last for 3 or 4 days in the fridge, but like other custard-based pies, liquid may leak wetting the crust.
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Ingredients for homemade raisin pie
Here is what you need to make the pie:
- Sour Cream
- Ground Cloves
- Unbaked Pie Crust
How to Make Sour Cream Raisin Pie
Pour boiling water over raisins and let stand 5 minutes.
Drain and discard water.
Meanwhile, combine all other ingredients well.
Add raisins and mix again.
Pour into unbaked pie crust.
Bake 10 minutes at 400 degrees, reduce heat to 350 degrees and bake 30 minutes longer.
Allow pie to cool to room temperature before serving.
Slice and enjoy this classic pie for dessert.
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More Family recipes
This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1984.
Sour Cream Raisin Pie
- 1 cup raisins
- 1 cup sour cream
- 1 cup sugar
- 1 tablespoon flour
- 2 tablespoons vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 unbaked pie shell
- Pour boiling water over raisins and let stand 5 minutes. Drain. Meanwhile, combine all other ingredients well. Add raisins and mix again. Pour into unbaked pie crust. Bake 10 minutes at 400 degrees, reduce heat to 350 degrees and bake 30 minutes longer.