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How to Serve Sour Cream Raisin Pie Two Delicious Ways

Sour Cream Raisin Pie

A creamy, cinnamon-spiced custard pie filled with tender raisins and baked in a flaky 9-inch crust. Serve it chilled with whipped cream or slightly warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie and Filling
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • 1 cup Raisins
  • 1 cup Sour cream
  • 1 cup Granulated sugar
  • 3 eggs Large eggs
  • 2 tablespoons All-purpose flour
  • 1/2 to 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
For Raisins
  • As needed for simmering Water
Serving Options
  • As desired for serving Lightly sweetened whipped cream
  • As desired for serving Vanilla ice cream

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Place the unbaked 9-inch pie crust in a pie plate and set it aside while preparing the filling.
  2. Put the raisins in a small saucepan and cover them with water. Bring the water to a boil, simmer the raisins for about 5 minutes, then drain them thoroughly and let them cool slightly.
  3. Whisk the sour cream, sugar, eggs, flour, cinnamon, nutmeg, salt, and vanilla, if using, in a bowl until the mixture is smooth. Stir in the drained raisins.
  4. Pour the filling into the unbaked pie shell. Bake at 425°F for 10-15 minutes, then reduce the oven temperature to 350°F.
  5. Continue baking for about 25-35 minutes, watching for edges that are set while the center retains a slight jiggle. Remove the pie before the center becomes completely firm.
  6. Cool the pie on a rack for at least 1 hour, then refrigerate it before slicing. Serve chilled with lightly sweetened whipped cream, or warm individual slices briefly and add vanilla ice cream just before serving.

Notes

Drain the raisins very well so excess water does not loosen the custard. Use 1/2 teaspoon cinnamon for a milder spice flavor or the full 1 teaspoon for a more pronounced cinnamon profile. Chill the pie for several hours or overnight for the cleanest slices, and do not overbake.