Sour cream raisin pie is a creamy, sweet pie that is a delicious combination of tart and fruity flavors. It is made with a flaky pie crust and filled with a rich, velvety sour cream and raisin filling. Some of the key ingredients that go into making this pie include sour cream, raisins, sugar, eggs, flour, butter, and spices.
In this article, we will explore what each of the main ingredients contributes to the overall flavor and texture of sour cream raisin pie. We will look at how to make the flaky pie crust, the smooth and tangy sour cream filling, and the plump, juicy raisins that provide little bursts of sweetness in each bite. Understanding what goes into this pie will help you appreciate just how special this combination of ingredients is when they all come together into one delightful dessert.
Pie Crust
The foundation of any good pie is a flaky, golden brown crust. Sour cream raisin pie starts with a classic pie dough made from butter, flour, salt, and cold water. Here are the basics for making the pie crust:
Butter
Butter provides rich flavor and tender flakiness to pie crust. You’ll want to use high quality, cold unsalted butter cut into small cubes for your crust. When the cold butter is mixed into the dry ingredients, it creates pockets of fat that result in a flaky texture when baked. Using cold butter is key to preventing the dough from getting overworked and tough.
Flour
All purpose flour provides structure to the pie dough. The gluten strands that form when the flour is mixed with the fat and liquid give the crust its flaky layers. You’ll want to use about 2 1⁄2 cups of flour for a standard double crust pie.
Salt
A pinch of salt brings out the sweetness and depth of flavor in the crust. It’s important not to skip this small but mighty ingredient.
Water
The cold water hydrates the flour to form the dough, while keeping it cool so the butter doesn’t melt. Add the water a tablespoon at a time until the dough just comes together. Too much water will make the crust tough.
To make the crust, cut the cold butter into the flour and salt until pea-sized pieces form. Then gradually mix in just enough ice water for the mixture to form a dough. Avoid over-mixing. Shape the dough into discs, wrap in plastic, and refrigerate for at least an hour before rolling out and fitting into the pie plate.
Sour Cream Filling
The smooth, velvety texture and tangy flavor of the sour cream filling complements the sweet raisins perfectly. Sour cream gives this pie filling a richness without being overly dense or heavy. Here’s what goes into the simple yet delectable sour cream filling:
Sour Cream
Full fat sour cream provides the signature tangy flavor and luxurious mouthfeel of this pie filling. About 2 cups of sour cream gets whisked together with sugar, eggs, flour, and spices. Always use fresh, high-quality sour cream for the best flavor.
Sugar
Granulated white sugar sweetens the naturally tart sour cream to make a pleasing filling. About 1 cup of sugar is added to balance out the 2 cups of sour cream. You can adjust the amount of sugar to taste depending on how sweet or tart you prefer the filling.
Eggs
Eggs act as a binder and add richness to the filling. Two eggs whisked into the sour cream mixture help it set up properly and prevent wateriness. Be sure to use large eggs at room temperature.
Flour
A couple tablespoons of all purpose flour thicken the filling just slightly to give it a creamy, scoopable texture. It prevents the filling from being too thin or runny when baked.
Spices
Vanilla, cinnamon, and nutmeg enhance the flavor of the sour cream. About 1/2 teaspoon of vanilla and a dash of cinnamon and nutmeg give the filling a warm, subtly spiced aroma and flavor.
Salt
A tiny pinch of salt balances all the flavors and draws out the sweet and tart notes. Don’t skip this small but essential ingredient.
To make the filling, simply whisk together the sour cream, sugar, eggs, flour, spices, and salt until smooth. The filling can then be poured into the prepared pie crust.
Raisins
Plump, juicy raisins studded throughout the filling provide bursts of sweetness in every bite. Here’s a look at why raisins are the perfect complement to this pie:
Sweetness
The concentrated, fruity sweetness of raisins balances the tartness of the sour cream beautifully. As the pie bakes, the sugars in the raisins caramelize even more, heightening their sweet intensity.
Texture
The soft, chewy texture of hydrated raisins contrasts nicely with the silkiness of the sour cream filling. Rehydrating the raisins in hot water before adding them to the pie ensures they reach their peak plumpness.
Flavor
Raisins lend a rich, fruity flavor that mingles with the vanilla, cinnamon and nutmeg. Their depth of flavor adds interest to each bite of pie. Choose golden raisins or dark raisins depending on if you want a brighter or deeper fruitiness.
Visual Appeal
The flecks of plump, dark raisins sprinkled throughout the creamy filling are visually striking when you slice into the pie. Their color pops against the off-white filling.
For the best results, cover about 1 cup of raisins with hot water and let sit for 5-10 minutes before draining and gently mixing them into the prepared sour cream filling. This revives any dried out raisins so they reach their full juicy potential.
Putting it All Together
Sour cream raisin pie comes together like this:
First, the flaky golden pie crust is rolled out and placed into a 9 inch pie plate. It gets parbaked until lightly browned to help prevent a soggy bottom crust. Next, the smooth and creamy sour cream filling is prepared by whisking together the sour cream, sugar, eggs, flour, vanilla, cinnamon, nutmeg and salt. Then the plump, hydrated raisins are gently folded into the creamy filling.
Finally, the raisin-studded sour cream filling gets poured into the parbaked pie crust. The pie gets baked at 375 F until the filling is set when you jiggle the pan, about 30-40 minutes. The pie filling should still be a bit wobbly in the very center when done.
The raisins sink slightly into the rich filling as the pie bakes, melding together into a perfectly unified dessert. Once cooled to room temperature, the pie gets chilled for at least 2 hours before slicing. This allows the filling to set up completely so you get neat slices.
Topping a slice with a dollop of fresh whipped cream balances the tartness perfectly. Enjoy this crowd-pleasing pie at gatherings, holidays, or anytime you crave its irresistible combination of flavors and textures.
Nutrition Information
Here is the nutrition information for a 1/8 slice of sour cream raisin pie:
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Trans Fat | 0.4g |
| Cholesterol | 65mg |
| Sodium | 270mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 1g |
| Sugars | 29g |
| Protein | 4g |
As you can see, sour cream raisin pie is quite high in calories, fat, and carbs compared to other desserts. The main sources of calories come from the butter and sour cream in the crust and filling. The fat content is also mostly from the butter and sour cream.
The carbs are predominantly from the flour in the crust and the sugar used to sweeten the filling. However, the tartness of the sour cream and the fiber from the raisins help balance the sweetness slightly. Compared to other fruit pies, this pie is lower in fiber, vitamins, and minerals since raisins don’t provide as much nutrition as fresh fruit.
Overall, sour cream raisin pie should be enjoyed in moderation as an occasional treat. Savor a small slice along with other balanced foods for a satisfying sweet ending to a meal. Or share this luscious pie at a gathering so everyone gets a taste without overindulging.
Cost Breakdown
Here is an estimate of the costs for ingredients to make one 9-inch sour cream raisin pie:
| Ingredient | Estimated Cost |
|---|---|
| Pie crust (2 rolled crusts) | $3.50 |
| 2 cups sour cream | $2.50 |
| 1 cup sugar | $0.15 |
| 2 eggs | $0.30 |
| 2 tbsp flour | $0.05 |
| 1 tsp vanilla | $0.15 |
| 1/2 tsp cinnamon | $0.05 |
| 1/4 tsp nutmeg | $0.05 |
| Pinch of salt | $0.01 |
| 1 cup raisins | $0.75 |
| Total cost | $7.51 |
As you can see, the pie crust and sour cream are the most expensive components, together accounting for over half the total cost. The raisins and sugar are the next most costly ingredients. Spices, eggs, and flour add minimal cost.
The total cost to make a 9-inch sour cream raisin pie from scratch is approximately $7.51, or about $0.94 per slice if cut into 8 slices. This is for ingredients only and does not include utilities for baking or any time cost for prep and baking. Making your own crust will be cheaper than buying a ready-made crust. Buying generic ingredients instead of name brands can also help lower the overall cost a bit.
Make it Dairy-Free
Sour cream raisin pie is not naturally dairy-free since both the crust and filling contain traditional dairy ingredients. However, there are a few substitutions you can make to transform this into a tasty dairy-free pie:
Vegan Butter
Replace the regular butter in the crust with vegan butter sticks. Brands like Earth Balance make plant-based butter with a similar fat content to provide flakiness.
Non-Dairy Milk
Instead of regular dairy milk, use unsweetened almond, soy or oat milk when mixing the pie crust dough. Add it tablespoon by tablespoon like the traditional method.
Vegan Sour Cream
Substitute traditional sour cream with dairy-free sour cream, such as Tofutti or Follow Your Heart brands. Or make your own by blending silken tofu, lemon juice, and salt.
Egg Replacer
Swap the eggs in the filling for a vegan egg replacer powder that mimics the binding properties. Whisk 2 teaspoons Ener-G egg replacer with 2 tablespoons water.
Vegan Sugar
Make sure your sugar is vegan and not processed through bone char. Organic cane sugar is a good option.
With these simple swaps, anyone who is vegan or dairy-free can enjoy a slice of sour cream raisin pie too. The texture and flavor will be quite similar using vegan ingredients.
Common Questions
Here are answers to some common questions about sour cream raisin pie:
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute an equal amount of plain non-fat or whole milk Greek yogurt for the sour cream. The yogurt gives a nice tangy flavor and thick texture similar to sour cream.
What kind of raisins work best?
Any variety of raisins will work, whether golden, dark, or a mix. We recommend larger, moister raisins for the best texture. Thompson raisins are a great choice.
Should I use fresh or frozen pie crust?
Either fresh homemade pie crust or store-bought frozen crust will both work well. Just be sure to thaw frozen crusts before using.
Can I add different spices like ginger or nutmeg?
Absolutely! A dash of ginger, allspice, cloves or cardamom would complement the filling nicely. Get creative with your own spice blend.
How do I prevent a soggy pie crust?
Partially pre-bake the crust, let it cool before filling, and make sure not to overfill the pie. Brushing the crust edge with egg wash or milk also helps seal in moisture.
Can I make this pie ahead of time?
Yes, you can make the entire pie 1-2 days in advance. Bake as directed, cool completely, cover, and store refrigerated until ready to serve.
Tips for Making Perfect Sour Cream Raisin Pie
Here are some top tips for achieving pie perfection when making sour cream raisin pie at home:
– Use ice cold ingredients for the flakiest crust. Work quickly to avoid melting the butter.
– Par-bake the crust for 7-10 minutes before adding filling to help prevent a soggy bottom layer.
– Drain the raisins well after hydrating and gently fold them into the filling to keep them evenly dispersed.
– Make sure your eggs and sour cream are at room temperature so the filling mixes smoothly.
– Bake at 375F on a rimmed baking sheet to prevent spillover. Check frequently near the end of baking time.
– Cool completely on a wire rack before chilling overnight, otherwise filling may become runny.
– Whisk the filling very well to fully incorporate ingredients and get silky, scoopable texture.
– Sprinkle crust edge with sugar before baking for a sparkly finished look.
– Store any leftovers covered in the fridge for 3-4 days maximum.
– Enjoy each creamy, fruity slice with a dollop of whipped cream or vanilla ice cream!
Conclusion
Sour cream raisin pie is the perfect blend of sweet, tart, creamy, and fruity flavors. Its melt-in-your-mouth filling and flaky crust are so pleasing to the palate. Now that you know precisely what ingredients go into crafting this dessert, you can fully appreciate the care that goes into each layer. With a little time and the right techniques, you can create this blissful pie at home for your loved ones to enjoy. Savor the classic combination of tender pie crust, rich and tangy sour cream, and pops of plump, sugary raisins in every delectable forkful.