I baked this pie the same way my auntie used to — slow, easy, and with a whole lot of love. It’s not one of those trendy pies you see all over Instagram, but it’s the kind that shows up on church potluck tables and family holiday spreads. The first time I made it, I didn’t expect much — raisins in pie felt kind of old-school — but that first bite? Creamy, custardy, tangy from the sour cream and just sweet enough to balance it all out.
This is one of those recipes that tastes like a memory. It’s the kind of dessert you bring to the table when you want something meaningful and homey — something that makes people pause and go, “Wait… what is this? It’s amazing.”
Why You’ll Love This Recipe
This pie is a beautiful mix of creamy custard, warm spice, and chewy-sweet raisins — all nestled in a buttery pie crust and topped with lightly toasted meringue. It’s old-fashioned in the best way, and once you try it, you’ll understand why it’s stood the test of time.
The sour cream adds tang and richness, while the cinnamon and nutmeg bring cozy depth. It’s perfect for fall and winter holidays, but honestly? I’ll bake it any time I’ve got sour cream and a quiet afternoon.
What You’ll Need
For the filling
- 1 cup raisins
- 1 cup water
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup sour cream
- 3 egg yolks (save whites for meringue)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie shell
For the meringue
- 3 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Pro Tips
- Pre-bake the crust so it stays crisp.
- Plump the raisins by simmering or soaking — it makes a big difference.
- Temper the egg yolks before adding to the filling.
- Spread meringue all the way to the crust to prevent shrinking.
- Cool pie completely before slicing so it sets up.
Tools You’ll Need
- Medium saucepan
- Mixing bowls and whisk
- Rubber spatula
- 9-inch pie plate
- Hand or stand mixer
- Offset spatula
Substitutions & Variations
- No sour cream? Use full-fat plain Greek yogurt.
- Crunch: Stir in a few chopped walnuts or pecans.
- Topping: Swap meringue for whipped cream, or skip it.
- Spices: Try cloves or cardamom for a different note.
- Crust: Graham cracker crust for a no-fuss option.
Make Ahead Tips
Make the crust and filling a day ahead and store separately. Assemble and bake with the meringue right before serving. Fully baked pie is best the same day, but will keep for 1–2 days in the fridge.
Instructions
1. Preheat & Prep
Preheat oven to 350°F. Make sure your pie crust is pre-baked and cooled.
2. Cook the Raisins
Simmer raisins in 1 cup water for 5 minutes until plump. Drain and set aside.
3. Mix Dry Ingredients
In the saucepan, whisk together sugars, flour, salt, cinnamon, and nutmeg.
4. Add Wet Ingredients
Whisk in sour cream, egg yolks, lemon juice, and vanilla until smooth.
5. Cook the Filling
Cook over medium heat, whisking constantly, 7–9 minutes until thickened. Stir in raisins and remove from heat.
6. Fill the Crust
Pour the hot custard into the cooled crust. Smooth the top.
7. Make the Meringue
Beat egg whites with cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Mix in vanilla.
8. Top & Bake
Spread meringue over filling, sealing to crust edges. Bake 10–12 minutes until golden.
9. Cool & Serve
Cool pie at room temperature at least 2 hours so filling sets before slicing.
Serving Suggestions
- Enjoy with coffee or tea.
- Add a dollop of whipped cream or sprinkle of cinnamon.
- Slice into small squares for dessert trays.
- Pair with apple cider or spiced chai.
- Sneak a slice for breakfast.
Leftovers & Storage
Refrigerate loosely covered for up to 3 days. Meringue may soften but flavor holds. Avoid freezing — custard and meringue don’t thaw well.
Nutrition & Benefits
Raisins bring fiber and iron, sour cream adds probiotics and richness, and eggs give protein. More importantly, this pie is a reminder of vintage baking — everyday ingredients coming together into something memorable.
Recipe FAQ
What does it taste like? Creamy, tangy, custardy, spiced, with chewy raisins.
Do I need meringue? No — whipped cream or plain works too.
Can I make ahead? Yes, though best fresh. Meringue holds 1–2 days.
Why is meringue shrinking? Make sure it touches the crust and bake immediately.
Can I skip raisins? You can, but then it’s not really a sour cream raisin pie.
The Final Slice
This pie is a quiet reminder of simpler times — comforting, traditional, and unexpectedly delicious. Every bite of that silky custard and raisin swirl tastes like something passed down through generations. Whether you’re making it for the first time or reviving a family memory, sour cream raisin pie has a way of sticking with you — in the very best way.