This is a simple, clear guide to make a classic Sour Cream Raisin Pie. Read each step and take your time. You will find tips for baking, serving, and storing the pie.
INTRODUCTION
Sour Cream Raisin Pie is old-fashioned and sweet. It has a rich custard made with sour cream and egg yolks. The raisins add chewy bits and a deep flavor. The top gets a light, fluffy meringue that browns a little in the oven. This pie is easy to make and feels like home.
If you enjoy soft, creamy desserts, you may also like the warm spices in gingerbread oatmeal cream pies, which pair well with coffee or tea.
This article gives clear steps. It lists what you need and how to store the pie. Read the full guide before you start.
WHY YOU WILL LOVE THIS RECIPE
You will love this pie for many simple reasons. The filling is smooth and not too sweet. Sour cream gives the custard a mild tang that makes the pie taste fresh. Raisins give small bursts of sweetness in each bite. The meringue on top is light and adds texture.
This recipe uses common pantry items and a ready pie crust to save time. You can make the filling on the stove in one pan and the meringue in one bowl. The process is simple and friendly to bakers of any skill level.
People also enjoy pies like this with soft cookies. The texture of an oatmeal cookie is different but comforting, so some bakers like to make treats like oatmeal cream pies on the same day as their pies.
HOW TO MAKE Sour Cream Raisin Pie
This section shows the full method in clear steps. Read all steps first, then follow them in order. Work with ingredients at room temperature when the recipe asks for it.
EQUIPMENT NEEDED
- 1 deep-dish pie plate or pan
- Oven, set to 350°F (175°C)
- Saucepan for the custard
- Mixing bowl for egg whites
- Electric mixer or whisk
- Spatula or wooden spoon
- Wire rack for cooling
- Measuring cups and spoons
- Small bowls to separate eggs
Ingredients You’ll Need :
2 cups sour cream, 1 1/2 cups granulated sugar, 3 tablespoons all purpose flour, 3 egg yolks, 1 1/2 cups raisins, 4 room temperature egg whites, 1/2 teaspoon cream of tartar, 1/2 cup sugar, 1 deep dish pie crust
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 350 degrees Fahrenheit and bake the pie shell for 15 minutes. In a saucepan, combine sour cream, granulated sugar, all purpose flour, and egg yolks over medium-low heat; stir until combined. Add raisins and cook until thickened, about 10 minutes. In a separate mixing bowl, beat egg whites until frothy; add cream of tartar and continue beating. Gradually add sugar and beat until stiff peaks form. Pour the custard into the baked pie shell and add meringue on top. Bake for another 15 minutes, then cool on a wire rack for at least 1 hour. Refrigerate for 1 to 2 hours before serving.
HOW TO SERVE Sour Cream Raisin Pie
Serve this pie chilled or at cool room temperature. Cut clean slices with a sharp knife for neat pieces. A small scoop of plain vanilla ice cream or a dollop of extra sour cream makes the pie feel special. For a warm drink pairing, serve with hot coffee or black tea.
If you want a smaller plate of sweets, serve one slice with a few plain cookies or mild fruit. You can read about other easy bar-style desserts such as apple pie bars to plan a dessert tray.
STORAGE & FREEZING : Sour Cream Raisin Pie
Store the pie in the fridge. Cover it lightly with plastic wrap or place it in a pie carrier. The pie keeps well for 3 to 4 days in the refrigerator. Do not leave it at room temperature for more than two hours.
For longer storage, you can freeze the baked pie without the meringue. Cool the pie fully, wrap it in plastic wrap, then in foil, and freeze for up to 2 months. Thaw the pie in the refrigerator overnight. If you want a fresh meringue, make the meringue and bake it after the pie thaws.
Note: Freezing a pie with meringue can change the texture of the topping. If you must freeze a pie with meringue, expect the meringue to be softer after thawing.
SERVING SUGGESTIONS
- Plain: A slice alone lets the flavors stand out.
- With whipped cream: Light whipped cream pairs well with the tangy filling.
- With ice cream: Vanilla ice cream is a classic pairing.
- Garnish: Sprinkle a few extra raisins or a light dusting of powdered sugar.
- Drinks: Pair with coffee, black tea, or a glass of cold milk.
Keep the sides simple. The pie has a strong, smooth flavor that needs little else.
VARIATIONS
- Nut add-in: Stir in 1/2 cup chopped walnuts or pecans with the raisins for crunch.
- Soaked raisins: Soak raisins in warm water or rum for 15 minutes then drain for plumper fruit.
- Orange twist: Add 1 teaspoon orange zest to the custard for a bright note.
- Spiced: Add 1/2 teaspoon cinnamon or a pinch of nutmeg to the filling.
- Sweetness change: Reduce the granulated sugar in the custard by 1/4 cup if you like it less sweet.
All these changes keep the simple method. Measure the same and cook the custard until it thickens.
FAQs
Q: Can I use a homemade crust instead of a store-bought pie shell?
A: Yes. A homemade deep dish crust works well. Blind bake it the same way for 15 minutes before adding the filling.
Q: Can I skip the meringue on top?
A: Yes. You can leave the pie without meringue and chill it after baking. Many people like it plain or with whipped cream.
Q: How do I know the custard is done?
A: The custard will thicken in the saucepan and coat the back of a spoon. It should not be runny. When you stir it, you will feel resistance and see the custard pull away slightly from the pan.
Q: Can I use golden raisins or regular raisins?
A: Use the kind you prefer. Golden raisins are milder and plumper. Regular raisins give a deeper, sweeter bite.
Q: Can I make this pie ahead of time?
A: Yes. Make the pie the day before and refrigerate after it cools. Wait to add the meringue if you want the freshest top the day you serve it.
Q: What if my meringue weeps or gets watery?
A: Weeping can happen if the pie cools too fast or if the meringue is underbeaten. Make sure to beat the egg whites to stiff peaks and bake the meringue until it sets. Cool the pie slowly at room temperature before chilling.
MAKE-AHEAD TIPS FOR Sour Cream Raisin Pie
- Make the custard and bake the shell one day ahead. Cool the custard, fill the crust, and refrigerate. Add the meringue and bake the top the day you serve for the freshest look.
- If you must make the whole pie in advance, add the meringue and bake. Cool the pie completely on a wire rack, then cover and refrigerate for up to 24 hours.
- Prepare your raisins the night before. Soak them in warm water or juice and drain before use. This keeps them soft and plump.
- Keep all eggs at room temperature for best volume in the meringue. Take eggs out of the fridge 30 minutes before you start.
Notes: Use simple tools and measure well. This recipe uses basic steps and common ingredients. With care and a little time, you will have a classic, tasty Sour Cream Raisin Pie that feels like home.
Sour Cream Raisin Pie
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake the pie shell for 15 minutes.
- In a saucepan, combine sour cream, granulated sugar, all-purpose flour, and egg yolks over medium-low heat. Stir until combined.
- Add raisins and cook until thickened, about 10 minutes.
- In a separate mixing bowl, beat egg whites until frothy.
- Add cream of tartar and continue beating.
- Gradually add sugar and beat until stiff peaks form.
- Pour the custard into the baked pie shell and add meringue on top.
- Bake for another 15 minutes.
- Cool on a wire rack for at least 1 hour. Refrigerate for 1 to 2 hours before serving.