Sour Cream Raisin Pie

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!

a slice of sour cream raisin pie on a plate next to the pie

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.

Exploring Raisins

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:

  • Raisins
  • Sugar
  • Sour Cream
  • Sugar
  • Flour
  • Vinegar
  • Salt
  • Ground Cloves
  • Cinnamon
  • Unbaked Pie Crust

sour cream raisin pie ingredients

How to Make Sour Cream Raisin Pie

Pour boiling water over raisins and let stand 5 minutes.

raisins soaking in water

Drain and discard water.

Meanwhile, combine all other ingredients well.

Add raisins and mix again.

sour cream raisin pie filling and a spatula in a bowl

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.

overhead view of a whole sour cream raisin pie

Slice and enjoy this classic pie for dessert.

a slice of sour cream raisin pie on a white plate

Delicious Easy Dessert Recipes

More Family recipes

Be sure to 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.

a slice of sour cream raisin pie on a plate next to the pie

Sour Cream Raisin Pie

This sour cream raisin pie is a wonderful old-fashioned pie with a rich custard filling. 
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: Pie Recipes, Pies, Raisins
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 307kcal


  • 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.


Calories: 307kcal | Carbohydrates: 51g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 188mg | Potassium: 210mg | Fiber: 1g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 1.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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