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Sour Cream Raisin Pie

Rated as 3.67 out of 5 Stars

"For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe's been in the family since the 1860's."
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Ingredients

1 h 5 m servings
Original recipe yields 6 servings

Directions

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  1. Line a 9-in. pie plate with bottom of pastry; trim even with edge of plate. In a mixing bowl, beat eggs on medium speed for 1 minute. Add sour cream, sugar, vinegar, cinnamon, cloves and salt; mix well. Stir in raisins. Pour into pastry shell. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry.
  2. Cover edges loosely with foil. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Reviews

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This probably turned out the way it was intended, but I felt the cinnamon and cloves overpowered everything else. I couldn't taste anything but the spices. I would either reduce the amount or ...

Too much spice and too runny

I enjoyed this pie very much, but I did reduce the spices to about 1/3 the quantities listed. That was plenty for summertime, and I might try using a bit more in the fall and winter.