If this sour cream and raisin pie tastes like something your grandma would make, it’s because she probably would! This pie is sweet, creamy and delicious with a pillow of fluffy meringue on top.
Have you ever had a raisin pie? Beneath the layer of white meringue lies a filling made of sour cream and raisins. It sounds kind of strange, but it is super delicious.
This vintage recipe tastes like a classic because it is. Serve up a slice and your taste buds will be instantly transported to grandma’s kitchen.
I have been wanting to whip up one of these pies for quite some time. My friend Val from Corn, Beans, Pigs and Kids makes a lot of pies and raisin is one of her favorites.
She has an updated version of sour cream and raisin pie that looks delicious. Every time she mentions making it my mouth waters.
But it is a bit different than what I have in mind when I think of a raisin pie. That is because the only time I’ve had a pie like that was at a diner that used to be in a small town just outside of ours.
My parents went there for lunch quite a bit. I joined them once and my mom was raving about the raisin pie.
It sounded like such an odd pie filling so I was intrigued. Of course we had to order a slice.
That diner put a HUGE cloud of meringue on top of theirs. Then there was the creamy sweet filling dotted with raisins.
You know what? It lived up to the hype!
I haven’t had a raisin pie since that day. But seeing it mentioned every so often makes me want more.
While Val’s pie looks delicious, it uses pudding mix and whipped topping to give a similar feeling. I wanted the real deal meringue pie, so I made it old school style.
My husband was very curious what I was making when he saw the pre-baked pie crust. When I told him it was a raisin pie he was dubious.
He had never heard of a raisin pie and apparently was picturing something more along the lines of a pecan pie but with raisins. While it does seem like something like that would work, I think we were both glad that’s not what I had in mind!
Making the pie
Start by making your pie crust. Make homemade flaky pie crust or buy a crust from the store, either works well.
Place the crust in a 9″ pie plate and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
Then line it with aluminum foil or parchment paper and fill it with pie weights or dry beans. Bake it until it is lightly golden brown. Set it aside to cool.
You will want to make sure you have everything out and ready when you get ready to fill the pie. You want the filling to still be as warm as possible when you put the meringue on top.
The filling is loaded with an entire 16 ounce container of sour cream. This is not a great place to try to save some calories and use low fat.
The full fat version is going to give you a much creamier and more delicious result. Ideally your sour cream won’t have stabilizers or anything in it, you want real deal sour cream.
The egg yolks and flour help to thicken the filling into a thick pudding. You want to make sure it is bubbly and thick before you turn off the heat.
The meringue topping
Meringues always feel a little bit tricky. There are so many things that can go wrong, but really they are pretty simple.
For the best results, you want the filling to be hot when you put the meringue on top. So leave the warm sour cream filling in the saucepan on the stove until the meringue is ready to go.
Make sure your bowl and beaters are super clean. Any tiny little bit of grease can affect how well the eggs whip.
On the same vein, even a tiny drop of yolk in the whites can ruin the meringue. It is a good idea to separate the eggs over a separate small bowl.
Once you are sure the egg white doesn’t have any yolk in it, dump it in the bigger bowl. That way if you accidentally break a yolk, you don’t have to start over if there are multiple whites in the big bowl already.
Start by beating the egg whites and a little cream of tarter until they are really frothy and foamy. It doesn’t quite have to be soft peak stage, but you want it to be airy.
Then slowly add sugar while the beaters are going. Add just a tablespoon at a time so that the sugar has a chance to fully incorporate and dissolve.
Once all of the sugar is added, turn the mixer up to high and let’er rip. You want to beat it until it is glossy and holds stiff peaks.
It is possible to over whip the egg whites and make it grainy. So make sure to keep an eye on it and stop when it has a sheen and holds it shape well. This should take about 3 minutes.
Putting the meringue over hot filling helps to cook it evenly as well as reduces the risk of the filling steaming and causing a layer of liquid between the filling and the meringue. You also want to try to get the meringue all the way to the edges.
That way the meringue doesn’t shrink as it cooks and cools. You want to create a seal and give it something to hold on to.
Once the pie has been baked, let it cool slowly. That will help keep the meringue from weeping.
After the pie has been cooled to room temperature, transfer it to the refrigerator to make sure the filling is set. After a couple of hours of chilling it is ready to serve!
What does it taste like?
The filling is super creamy. It almost tastes like there is lemon in it from the sour of the sour cream.
The raisins are soft with a slight chew. The meringue is like a fluffy marshmallow cloud on top!
It is super tasty, but on the rich side. So err on the side of smaller slices.
The reactions of my family were pretty funny. My dad instantly remembered it from the olden days and my mom was super excited.
My brother didn’t remember having raisin pie before and he called it an “old people pie” but didn’t have any issue eating his whole slice.
My husband who envisioned a pecan pie texture was pleasantly surprised with the creamy filling. He was pretty excited about the meringue on top too.
Or try a vintage poor man’s cake. The batter is made in a saucepan and it’s loaded with spice and raisins, it is easy to make and tastes like grandma’s kitchen.
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- 1 pie shell
- 3 eggs, divided
- 3 Tablespoons flour
- 1.25 cups sugar
- 2 cups sour cream (full fat)
- 1 cup raisins
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- Preheat oven to 425°F.
- Roll out the pie crust. Place it in a 9-inch pie plate and crimp the edges.
- Pierce the bottom several times with a fork. Then line with with foil or parchment paper. Fill with pie weights or dry beans.
- Bake for 10-12 minutes or until it's a light golden brown.
- Remove from oven, remove the weights and allow to cool. Drop the oven temperature to 350°F.
- Meanwhile in a medium saucepan stir together 1 1/4 cups sugar and the flour.
- Separate the eggs, placing the whites in a really clean bowl for the meringue.
- Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan. Stir in the raisins.
- Cook over medium heat, stirring constantly until the mixture is thick and bubbly. Turn off the heat but leave the mixture over the warm burner to keep it warm.
- Add the cream of tartar to the egg whites and beat on medium heat until really frothy.
- Start adding the remaining half cup of sugar about a Tablespoon at a time while beating the egg whites. Once all of the sugar is added, turn the mixer to high and beat until the meringue is glossy and holds stiff peaks.
- Spoon the warm raisin filling mixture into the pre baked pie crust. Smooth it out. Spread the meringue over the top of the filling, being sure to spread it all the way to the edges of the pie. You want to seal the whole pie.
- Bake at 350°F for 15 minutes. Cool at room temperature for 1 hour then chill for at least 3 hours before serving.
- Serve chilled or at room temperature.
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Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 52mgCarbohydrates: 49gFiber: 1gSugar: 40gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.