Sour Cream Raisin Pie (Old-Fashioned Family Recipe)

Sour Cream Raisin Pie is the kind of dessert that turns up on handwritten recipe cards in grandmothers’ recipe boxes, passed down through generations without much fanfare. The filling is a lightly spiced sour cream custard loaded with plump raisins, all baked in a flaky unbaked pie crust. Every ingredient is a pantry staple, and the whole filling comes together in a single bowl. This pie bakes in about 40 minutes and holds up well enough for a potluck or picnic without needing refrigeration for a few hours.

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Sour cream raisin pie belongs to a category of old-fashioned custard pies that were common in American home kitchens long before refrigeration made elaborate desserts practical. The filling relies on simple, shelf-stable ingredients that most households keep on hand year-round, which is likely why the recipe spread so widely and survived through generations of family cookbooks and handwritten cards.

This version comes from the recipe collection of Ethel Eynard, Jefferson City, Missouri, 1984. The addition of vinegar and ground cloves alongside cinnamon gives this filling its characteristic tang and depth of spice, setting it apart from plainer raisin pies.

The texture of the finished pie sits between a standard custard and a chess pie. The sour cream base bakes into a set, sliceable filling with a slightly glossy surface, while the raisins soften and distribute throughout, giving every slice a consistent amount of fruit.

Why this recipe works

Soaking the raisins in boiling water before baking serves a specific purpose. Dry raisins absorb liquid from the custard during baking, which can cause the filling to set unevenly and leave the raisins tough. A 5-minute soak softens them so they release rather than absorb moisture in the oven, keeping the filling consistent from edge to center.

The combination of sour cream and vinegar provides two sources of acid, which balances the sweetness of the sugar and brightens the overall flavor. Acid also helps the custard set properly during baking.

Ingredients for homemade raisin pie

Here is what you need to make the pie:

• Raisins – The central ingredient of the filling; plumped in boiling water before baking so they stay soft and do not draw moisture from the custard.
• Sugar – Sweetens the custard filling and balances the tang from the sour cream and vinegar.
• Sour cream – Forms the creamy custard base and adds a mild tang that defines this pie’s flavor.
• Flour – Thickens the custard filling and helps it set to a sliceable consistency.
• Vinegar – Adds a touch of brightness and helps balance the sweetness. A small amount is traditional in old-fashioned custard pies.
• Salt – Balances the sweetness and rounds out the spice flavors.
• Ground cloves – Adds a distinctive aromatic warmth and depth to the spice blend.
• Cinnamon – Provides the primary warm spice flavor throughout the filling.
• Unbaked pie crust – Forms the base of the pie. The crust goes in unbaked, so it bakes simultaneously with the custard filling.
• Boiling water – Used to plump the raisins before adding them to the filling. Discarded after soaking.

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 the heat to 350 degrees, and bake 30 minutes longer.

Allow the pie to cool to room temperature before serving.

Slice and enjoy this classic pie for dessert.

Serving Suggestions and Pairings

Serve this pie at room temperature for the best texture. A dollop of whipped cream or a small scoop of vanilla ice cream alongside a slice provides a cool contrast to the warm spices in the filling.

For a more traditional presentation, dust the surface lightly with cinnamon before serving. This pie is sturdy enough for a potluck table and can sit at room temperature for a few hours without requiring refrigeration, making it a practical choice for gatherings.

Pair with black coffee or a cup of spiced tea, both of which complement the cinnamon and clove notes in the filling.

Storage and Reheating Instructions

• Room Temperature Storage: The pie can sit at room temperature for up to 3 to 4 hours if you plan to serve it the same day. Keep it loosely covered.
• Reheating Method: Warm individual slices in a 300°F oven for 8 to 10 minutes, or microwave for 20 to 30 seconds. Note that reheating a custard pie can cause the filling to weep slightly.
• Refrigerator Storage: Store covered in the refrigerator for up to 4 days. Be aware that, like other custard-based pies, some liquid may seep into the crust over time. The flavor is not affected.
• Freezer Storage: Freezing is not recommended for this pie. The custard filling changes texture significantly upon thawing, becoming watery and grainy.

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Check out more of my easy desserts and favorite family recipes.

This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1984.