My oh my. You are going to love this Sour Cream Raisin Pie.

Sour Cream Raisin Pie

This recipe came from my grandmother. It was passed down to my mother and made during the holidays.

The pie uses a pre-baked pie shell (store bought would work nicely here) and a thick filling that cooks on the stove.

Leave enough time to cool the pie in the refrigerator overnight.

Sour Cream Raisin Pie

On the Banks of Salt Creek
A wonderful aroma will fill the air as you cook the delightfully gooey filling on the stove top. The whipped cream topping is a great accompaniment.
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Ingredients
  

  • Single-crust Pie Dough
  • 4 egg yolks
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 8 tablespoons all-purpose flour
  • 1 cup dark raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla
  • 4 tablespoons white vinegar

Instructions
 

Crust

  • Prebake single crust pie dough.
  • Preheat oven to 400° with an oven rack in the lowest position. Make sure dough is cold by putting the pie pan with the dough back in the refrigerator or freezer while the oven preheats. Line the crust with parchment paper or foil and cover with either dry beans or pie weights. Bake for 15 minutes. Remove paper/foil and beans/weights. Bake for an additional five to ten minutes or until the crust is a light golden brown color.

Filling

  • In a medium size sauce pan, whisk eggs until smooth. Add sugar and whisk until smooth. Add sour cream and flour and whisk until thoroughly incorporated. Add raisins through white vinegar and mix. Cook over medium stirring constantly until bubbling. Cook, stirring constantly, for 2-3 minutes longer.Pour hot, thick filling into pre-baked pie shell. Chill in refrigerator until cold. Top with whipped cream and serve.