This delightful sour cream raisin pie combines the tangy richness of sour cream with the sweet chewiness of raisins. It's a unique dessert that offers a perfect balance of flavors and textures, making it a wonderful treat for any occasion. The creamy filling is complemented by a flaky pre-baked pie crust, creating a harmonious blend that will surely impress your guests.
While most of the ingredients for this recipe are common pantry staples, you might need to pay special attention to sour cream and raisins. Sour cream can usually be found in the dairy section of your supermarket, often near the yogurt and cream cheese. Raisins are typically located in the baking aisle or near the dried fruits. Make sure to pick up fresh raisins to ensure the best flavor and texture for your pie.
Ingredients for Sour Cream Raisin Pie
Sour cream: Adds a tangy richness to the pie filling.
Raisins: Provides a sweet and chewy texture.
Sugar: Sweetens the pie filling.
Eggs: Helps to set the filling and adds richness.
Vanilla extract: Enhances the flavor of the filling.
Cornstarch: Thickens the filling to the right consistency.
Pre-baked pie crust: Serves as the base for the pie, providing a flaky and crisp texture.
Technique Tip for This Recipe
To ensure a smooth and lump-free filling, sift the cornstarch before adding it to the sour cream mixture. This helps to evenly distribute the thickening agent and prevents any clumps from forming in the pie.
Suggested Side Dishes
Alternative Ingredients
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, making it an excellent alternative to sour cream.
raisins - Substitute with dried cranberries: Dried cranberries offer a similar chewy texture and sweetness, adding a slight tartness that complements the pie.
sugar - Substitute with honey: Honey can be used to sweeten the pie naturally, though it will add a distinct flavor and slightly alter the texture.
beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative to provide binding and structure.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty undertone to the pie.
cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch, providing the same consistency without altering the flavor.
pre-baked pie crust - Substitute with graham cracker crust: A graham cracker crust can add a different texture and a slightly sweeter flavor, enhancing the overall taste of the pie.
Other Alternative Recipes Similar to This Pie
How to Store / Freeze This Pie
Allow the sour cream raisin pie to cool completely at room temperature. This ensures the filling sets properly and prevents condensation when stored.
Once cooled, cover the pie loosely with plastic wrap or aluminum foil. This helps to protect the pie from absorbing any unwanted odors from the refrigerator.
Store the covered pie in the refrigerator for up to 4 days. The cool temperature will keep the sour cream filling fresh and the raisins plump.
For longer storage, consider freezing the pie. Wrap the cooled pie tightly in plastic wrap, ensuring there are no gaps where air can enter. Follow this with a layer of aluminum foil to provide an extra barrier against freezer burn.
Label the wrapped pie with the date to keep track of its freshness. Frozen sour cream raisin pie can be stored for up to 2 months.
When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process helps maintain the pie's texture and flavor.
For a slightly warm pie, reheat individual slices in the microwave for about 15-20 seconds. Alternatively, you can warm the entire pie in a preheated oven at 300°F (150°C) for 10-15 minutes. This will bring back the freshly baked aroma and taste.
Avoid storing the pie at room temperature for extended periods, as the sour cream filling can spoil quickly. Always refrigerate or freeze to ensure the best quality and safety.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the sour cream raisin pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method ensures the filling stays creamy and the crust remains crisp.
If you're in a hurry, the microwave can be a quick alternative. Place a slice of the pie on a microwave-safe plate. Heat on medium power for 30-second intervals until warm. Be cautious not to overheat, as this can make the crust soggy.
For a more even reheating, consider using a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the pie slice on the rack or a baking sheet and heat for about 10-15 minutes. This method helps maintain the texture of both the filling and the crust.
If you have an air fryer, preheat it to 300°F (150°C). Place the pie slice in the basket and heat for 5-7 minutes. This method can help keep the crust crispy while warming the filling evenly.
For a stovetop method, use a skillet over low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking frequently to ensure it warms evenly without burning the crust.
Best Tools for This Recipe
Oven: Used to bake the pie at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine the sour cream, sugar, beaten eggs, vanilla extract, and cornstarch.
Whisk: Used to beat the eggs and mix the ingredients thoroughly.
Measuring cups: Used to measure out the sour cream, sugar, and raisins accurately.
Measuring spoons: Used to measure the vanilla extract and cornstarch precisely.
Spatula: Used to stir in the raisins and to scrape the mixture into the pie crust.
Pre-baked pie crust: The base that holds the pie filling.
Pie dish: Holds the pre-baked pie crust and the filling during baking.
Cooling rack: Used to cool the pie after baking to ensure it sets properly before serving.
How to Save Time on Making This Pie
Pre-measure ingredients: Measure out the sour cream, sugar, and raisins ahead of time to streamline the mixing process.
Use a food processor: Quickly blend the sour cream, sugar, eggs, vanilla extract, and cornstarch for a smoother mixture.
Pre-bake the crust: Use a store-bought pre-baked pie crust to save time on preparation.
Soak raisins: Soak the raisins in hot water for a few minutes to plump them up quickly before adding to the mixture.
Cool faster: Place the baked pie on a wire rack to cool faster before serving.
Sour Cream Raisin Pie Recipe
Ingredients
Filling
- 1 cup sour cream
- 1 cup raisins
- 1 cup sugar
- 3 eggs beaten
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 pie crust pre-baked
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine sour cream, sugar, beaten eggs, vanilla extract, and cornstarch. Mix well.
- Stir in raisins.
- Pour the mixture into the pre-baked pie crust.
- Bake for 45 minutes or until the filling is set.
- Let the pie cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Pie
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