Sour Cream Raisin Pie

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 30 mins


Pie Crust:
1 1/4cups all purpose flour
1/2teaspoon salt
1/4cup cold unsalted butter, cut into pieces
1/4cup vegetable shortening, at room temperature, cut into pieces
3 to 4tablespoons ice water
3/4teaspoon cider vinegar
2-- eggs
1cup sugar
1teaspoon grated orange rind
1/8teaspoon ground nutmeg
2cups sour cream
1 1/2cups raisins, divided
-- Whipped cream, optional


  1. To prepare the pie crust, stir together flour and salt in a large bowl. Add cold butter pieces and work into the flour using a pastry blender or two knives. Add the shortening and work into the flour. Combine the ice water and vinegar in a small cup. Add to flour mixture about 1 tablespoon at a time while tossing with a fork. Continue mixing until the dough just gathers into a ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate about 2 hours. Roll dough on a lightly floured surface into an 11-inch circle and fit it into a 9-inch pie plate (ovenproof glass preferable). Crimp edges.
  2. Preheat oven to 375F.
  3. To prepare the filling, beat eggs in a medium bowl; brush rim of pie crust with 1 teaspoon beaten egg. To remaining egg, add sugar, orange rind, nutmeg and sour cream; beat until evenly blended.
  4. Sprinkle 1 cup raisins over bottom of pie crust; pour sour cream mixture over top. Sprinkle remaining 1/2 cup raisins on top. Bake 30 minutes or until filling is set. The filling puffs up as it bakes and settles as it cools. Cool on a wire rack. Serve with whipped cream.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 30.27
  • Fat 23g
  • Saturated Fat 11g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 7g
  • Cholesterol 85mg
  • Sodium 210mg
  • Potassium 310mg
  • Carbohydrate 63g
  • Fiber 2g
  • Sugars 43g
  • Protein 5g
  • Trans Fat 1.5g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 10%