Sour Cream Raisin Pie Recipe

Name: Sour Cream Raisin Pie
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 55 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 150 g raisins; 150 ml water; 150 g caster sugar; 30 g cornflour; ½ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp fine salt; 240 g soured cream; 3 egg yolks; 1 tbsp lemon juice; 1 x 23 cm shortcrust pastry case, blind-baked; 3 egg whites; 100 g caster sugar, for the meringue

Why This Sour Cream Raisin Pie Recipe Works

Sour cream raisin pie is a prairie classic, the kind of pie that turns up at church suppers, farm kitchens and family gatherings in Saskatchewan, Manitoba and Alberta and across the Mennonite communities of the Midwest. It is sometimes called funeral pie, because it was made from pantry staples that were always to hand, raisins, soured cream, eggs and spices, and could be baked quickly for a bereaved family. The filling is a cooked custard, thickened with cornflour and egg yolks, in which soured cream gives a tang that cuts through the sweetness of the raisins. The raisins are simmered first in a little water until they are plump and soft, and their cooking liquid goes into the custard, giving it a deep, fruity flavour. Cinnamon and cloves add warmth, and a squeeze of lemon lifts everything. The pie is finished with a meringue, whisked from the egg whites and sugar, spread to the edge of the crust, and browned lightly in the oven. Sealing the meringue to the edges of the pastry stops it from shrinking as it cools. Like all cream pies, it needs to chill until the custard is fully set, and a few hours in the fridge make the difference between a soft, sliceable pie and a puddle. It is one of the best uses for raisins.

How to Make Sour Cream Raisin Pie

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Put the raisins and water in a saucepan, bring to the boil and simmer for 5 minutes, until plump. Do not drain.
Mix the 150 g of sugar, cornflour, cinnamon, cloves and salt in a bowl and stir into the raisins. Cook over medium heat, stirring constantly, for 3 minutes, until thick and glossy.
Whisk the soured cream and egg yolks together, then whisk in a ladleful of the hot raisin mixture. Stir this back into the pan and cook, stirring, for 2 minutes, until thick. Take off the heat and stir in the lemon juice.
Heat the oven to 180°C / 350°F (160°C / 320°F fan). Pour the hot filling into the pastry case and smooth the top.
Whisk the egg whites to soft peaks in a clean bowl. Add the 100 g of sugar a spoonful at a time, whisking, until stiff and glossy.
Spread the meringue over the filling, right to the edge of the crust, and swirl into peaks. Bake for 10 to 12 minutes, until golden.
Cool completely, then chill for at least 3 hours, until set. Slice with a hot, clean knife.

Tips for Making Sour Cream Raisin Pie

Pour the hot filling into the crust before you whisk the meringue, and spread the meringue while the filling is still warm. This helps it cook from underneath and stops it weeping.
Seal the meringue right to the edge of the pastry. A gap lets it shrink back as it cools.
Plump the raisins in water first. They give up flavour to the liquid, and dry raisins would draw moisture out of the custard.

What to Serve with Sour Cream Raisin Pie

Hot coffee
Whipped cream
Strong tea

Storing & Reheating Sour Cream Raisin Pie

Keeps in the fridge for up to 3 days, though the meringue is best on the first day. Do not freeze.

Sour Cream Raisin Pie FAQ: Common Questions

How long does Sour Cream Raisin Pie take to make?

About 55 minutes of hands-on work — 30 minutes of preparation and 25 minutes of cooking — plus 3 hours of Chilling, so allow 3 hours 55 minutes from start to finish. The recipe serves 8.

What are the key tips for making Sour Cream Raisin Pie?

Pour the hot filling into the crust before you whisk the meringue, and spread the meringue while the filling is still warm. This helps it cook from underneath and stops it weeping. Seal the meringue right to the edge of the pastry. A gap lets it shrink back as it cools. Plump the raisins in water first. They give up flavour to the liquid, and dry raisins would draw moisture out of the custard.

What should I serve with Sour Cream Raisin Pie?

Hot coffee; Whipped cream; Strong tea.

Can Sour Cream Raisin Pie be made ahead or frozen?

Keeps in the fridge for up to 3 days, though the meringue is best on the first day. Do not freeze.

Is Sour Cream Raisin Pie suitable for a special diet?

This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.

How many calories are in Sour Cream Raisin Pie?

About 424 kcal per serving, with 6 g protein, 64 g carbohydrate and 16 g fat. The figures are calculated from the ingredient list and are an estimate.

Sour Cream Raisin Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.

424Calories

6gProtein

64gCarbs

16gFat

1gFibre

44gSugar

270mgSodium

Vegetarian

Sour Cream Raisin Pie

How to Make Sour Cream Raisin Pie

Tips for Making Sour Cream Raisin Pie

What to Serve with Sour Cream Raisin Pie

Storing & Reheating Sour Cream Raisin Pie

Sour Cream Raisin Pie FAQ: Common Questions

Sour Cream Raisin Pie Nutrition

Reader Reviews

Cooked this? Leave a review

How to Make Sour Cream Raisin Pie

Tips for Making Sour Cream Raisin Pie

What to Serve with Sour Cream Raisin Pie

Storing & Reheating Sour Cream Raisin Pie

Sour Cream Raisin Pie FAQ: Common Questions

Sour Cream Raisin Pie Nutrition

Reader Reviews

Cooked this? Leave a review

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