I have to say this was just the best! I needed something quick and this sure fit that bill. I will admit I forgot to remove the rind which caused a slight mess but once we got that off the entire thing went. I am planning to make this next week again. Thanks for a fabulous recipe.

Reviewed On: Dec. 29, 2011

This is an excellent recipe. I've never used sour cream in a raisin pie and I was also skeptical but I needn't have worried. I followed the filling directions as listed but I did plump the raisins first. I also used regular pie dough that I had left over. I made the strusel topping as suggested by another reviwer and it was a great touch. This is going right in my recipe box..thanks for a great pie!

Reviewed On: Dec. 5, 2010

I wanted to use up some apples but did not want apple pie. This was a great find. I made a recipe and a half because I used a 9x13 glass baking dish (didn't have cast iron anything). I added 1/4 cup buttermilk as others suggested and sprinkled cinnamon sugar over the batter before baking. I eyeballed the apples so I may have used more then called for in the recipe. I baked it about 50 minutes and I covered it with foil the last 10 minutes so it wouldn't over brown. I will definitely make this again. Thanks for a great recipe !

Reviewed On: May 7, 2010