Sour Cream Raisin Pie Recipe
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4.3
33 reviews
Good
Sour Cream Raisin Pie Recipe
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Custard raisin pie is an all-time holiday favorite pie, and once you indulge in a slice, it won't be hard to see why!
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Ingredients
- 2 cups water
- 1½ cups raisins
- 1 cup granulated sugar
- ⅔ cup sour cream
- 2½ tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1½ teaspoons lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 4 egg yolks
- 2 (9-inch) refrigerated pie crusts (1 package)
Instructions
- Preheat oven to 350°F. Gently spray a pie pan with nonstick spray. Set aside.
- Place the water and raisins in a large saucepan set over medium heat and bring to a boil. Allow to boil for 1 minute. Transfer the hot water and raisins to a heat safe bowl. Set aside.
- To the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon. Place over medium heat and whisk constantly while the mixture is melting together. Bring to a boil, then reduce to a simmer, whisking constantly.
- Allow to simmer for 5 minutes. Remove from the heat. While whisking vigorously, add in the egg yolks. Set aside.
- Unroll and press one pie crust into the bottom of the prepared pie pan. Cover with parchment paper and place a layer of dry beans or pie weights over the parchment paper. Place into the preheated oven to bake for 15 minutes. Once baked, remove the pie weights and parchment paper. Place onto a cooling rack until you are ready to fill it.
- Drain the water from the raisins. Mix the raisins into the custard mixture. Pour the filling into the prebaked crust.
- Unroll and place the second crust over the filling. Press the edges of the top and bottom crust together. Cut off any excess crust. Finish pressing the crust edges together using a fork or your fingertips. Cut several slits into the top center of the pie to allow any steam to vent and to prevent the filling from bursting through.
- Place into the oven to bake for 40 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- Once cooled, cover and place into the refrigerator to chill for at least 2 hours before slicing and serving.
Notes
- Storage: Store sour cream raisin pie in an airtight container in the refrigerator for up to 3 days.
- Use full fat, not low fat sour cream for the best creamy consistency.
- Freshly squeezed lemon juice will yield better results than the bottled stuff from the grocery store.
- When whisking in the egg yolks, do so vigorously so that they fully incorporate into the batter.
Nutrition Information
Show Details
Serving
1slice
Calories
460kcal
(23%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
341mg
(14%)
Potassium
302mg
(9%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
294IU
(6%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 460kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 341mg | 14% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
33 reviews
Good
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