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Sour Cream Raisin Pie

A nostalgic and creamy Sour Cream Raisin Pie, perfectly combining tangy sour cream, sweet raisins, and warm spices, making it a cherished dessert for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Pennsylvania Dutch
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 1 cup sour cream Full-fat for creaminess; Greek yogurt can be used as a substitute.
  • 1 cup sugar Regular granulated sugar is perfect.
  • 3 tablespoons cornstarch Helps thicken the filling.
  • 1 cup milk Whole milk is preferred but almond or oat milk can be used for dairy-free.
  • 1/4 teaspoon salt Enhances flavors.
  • 1 teaspoon vanilla extract Pure extract for the best flavor.
  • 1 cup raisins Golden or regular based on preference.
  • 1/2 teaspoon cinnamon Adds warm spice.
  • 1/4 teaspoon nutmeg A hint for beautiful warmth.
For the Crust
  • 1 pre-baked pie crust pre-baked pie crust Store-bought or homemade; Pillsbury recommended for convenience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, combine sugar, cornstarch, and salt. Whisk until well combined.
  3. Gradually stir in milk. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
  4. Remove from heat and let it sit for about a minute, then stir in sour cream, eggs, and vanilla. Mix well.
  5. Stir in raisins, cinnamon, and nutmeg.
  6. Pour filling into the pre-baked pie crust.
Baking
  1. Bake for 25-30 minutes until filling is set.
  2. Let it cool before serving.

Notes

Cool thoroughly for at least 2 hours for clean slices. Leftovers can be stored in the fridge for up to 3 days or frozen for one month.