How to Make Sour Cream Raisin Pie: A Slice of Nostalgia

Sour cream raisin pie. Just the name conjures up images of cozy kitchens, the scent of cinnamon and vanilla wafting through the air, and the anticipation of a warm, comforting dessert. This old-fashioned treat, with its creamy custard filling studded with plump raisins, is a true classic for a reason. It’s simple to make, utterly delicious, and always brings back fond memories. Whether you’re looking for a dessert that embodies the comforting flavors of home or simply craving a slice of something sweet and satisfying, this sour cream raisin pie recipe is sure to become a new family favorite.

Baking a Taste of History

Every bite of sour cream raisin pie tells a story. This humble dessert, with its roots in early American kitchens, speaks of resourcefulness and a deep love for simple, satisfying flavors. The combination of readily available ingredients like dried fruit, eggs, and dairy, resulted in a dessert that was both economical and delicious, making it a staple in many households.

Today, while we might enjoy a wider variety of ingredients and modern kitchen conveniences, the charm of sour cream raisin pie remains undiminished. It’s a testament to the enduring appeal of classic recipes that can be passed down through generations, connecting us to our culinary heritage.

Ready to create your own slice of history? Let’s get baking!

Ingredients You’ll Need

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/4 cup (60ml) ice water

For the Filling:

• 1 cup (227g) sour cream
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (150g) raisins

Tools of the Trade

• 9-inch pie plate
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Fork
• Rolling pin

Step-by-Step Baking Guide

Making the Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water: Gradually add the ice water, a tablespoon at a time, to the flour mixture. Mix gently with a fork until the dough just comes together. Do not overmix.
4. Shape and chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

1. Whisk wet ingredients: In a large bowl, whisk together the sour cream, sugar, eggs, vanilla extract, cinnamon, and salt until smooth.
2. Fold in raisins: Gently fold in the raisins.

Assembling and Baking the Pie:

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
3. Transfer to pie plate: Carefully transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim and crimp the edges.
4. Blind bake the crust: Prick the bottom of the crust with a fork. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes.
5. Add the filling: Remove the parchment paper and weights from the partially baked crust. Pour the sour cream raisin filling into the crust.
6. Bake: Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.

Sour Cream Raisin Pie Ingredients

Cooling and Serving:

1. Cool completely: Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.

Tips for Pie Perfection

• Ice-cold ingredients: Using cold butter and ice water are essential for creating a flaky pie crust.
• Don’t overmix the dough: Overmixing the dough will develop gluten, resulting in a tough crust.
• Blind baking is key: Blind baking the crust helps to prevent a soggy bottom and ensures that it’s cooked through.
• Test for doneness: The filling is set when it no longer jiggles in the center when you gently shake the pie plate.
• Serve chilled: Sour cream raisin pie is best served chilled or at room temperature.

Sour Cream Raisin Pie Baking

FAQs About Sour Cream Raisin Pie

Can I use a store-bought pie crust?
Absolutely! While a homemade crust is always delicious, a store-bought crust is a convenient alternative.

Can I make this pie ahead of time?
Yes, you can bake the pie a day ahead. Store it in the refrigerator and allow it to come to room temperature before serving.

What can I substitute for raisins?
If you’re not a fan of raisins, you can substitute them with other dried fruits like cranberries, chopped dates, or chopped apricots.

A Taste of Comfort and Tradition

Baking a sour cream raisin pie is more than just following a recipe; it’s about creating an experience. It’s about filling your kitchen with warm aromas and sharing a slice of homemade goodness with loved ones. So, roll up your sleeves, preheat that oven, and experience the joy of baking this timeless classic.

Sour Cream Raisin Pie Slice

We’d love to hear about your baking adventures! Share your experience and photos of your delicious creations in the comments below. And be sure to explore [internal_links] for more delightful recipes and baking inspiration. Happy baking!