Sour Cream and Raisin Pie

This pie was made by my Grandma for my Dad every time we visited her.  It is a simple sour cream – vanilla custard, studded with raisins, topped with fluffy meringue.  You could substitute any dried fruit, I’ve used dried sour cherries, but I do like the raisins, as that’s what my Grandma used.

Feel free to use your own pre-baked single pie crust or a store-bought one if you like.  Likewise, you can top the custard with a simple meringue of 2-3 egg whites and a few Tablespoons of sugar, or you could use the more complex one I’ve included, from Allrecipes, which creates a fluffy meringue that doesn’t deflate or weep, even when refrigerated. (It is fantastic!)

  • Author: Laura
  • Prep Time: 15-20 min
  • Cook Time: 20-25 min
  • Total Time: 35-45 min
  • Yield: 1- 9" pie 1x
  • Category: Pies
  • Method: Stove and Oven
  • Cuisine: American


Units Scale

For the Crust

  • Single, pre-baked pie crust of your choice

For the Custard

  • 1 c Sour Cream
  • 1 c Raisins, stewed (Pour boiling water over the raisins, let stew for 5-10 minutes,drain)
  • 3/4 c Granulated Sugar
  • 2 lg egg yolks
  • 1 t Natural Vanilla Extract
  • 1 T AP flour
  • 1/2 t Salt (I use a heaping 1/2 t)
  • 1/2 c Walnuts, chopped

For the Meringue

  • 1/2 c Water
  • 1 T Cornstarch
  • 8 T Granulated Sugar, divided
  • 3 Lg egg whites
  • 1/4 t Cream of Tartar
  • Pinch Salt
  • 1/2 t Natural Vanilla Extract


Make the Custard

  1. In a medium saucepan, mix the sour cream, sugar, egg yolks, and flour over medium heat.  Stirring constantly, cook until thick, about 5-7 minutes.
  2. Add vanilla, salt, drained raisins and walnuts.  Stir.  Pour into pre-baked shell.

Make the Meringue

  1. In a small saucepan, heat the water, cornstarch, and 2 T sugar over medium-low heat, stirring constantly until thickened.  This should take just 2-4 minutes or so.  Mixture may remain cloudy.  This is ok.  Once mixture is thick and smooth, remove from heat and let cool a bit.
  2. Place the egg whites, cream of tartar and salt into a metal (or glass) bowl attached to a stand mixer.  Mix until frothy.  Once whites are frothy, add the vanilla extract, and slowly stream in the remaining 6 T sugar and continue to whip until soft peaks are formed.
  3. Slowly stream in the water-cornstarch mixture and continue to whip until stiff peaks are formed.
  4. Pile meringue atop the custard.  Brown in 350F oven for 10-15 minutes or until it is browned to your liking.
  5. Cool pie at room temperature, then store in the fridge until ready to serve.


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