Reviewed: Mar. 31, 2012

I've never had sour cream raisin pie before, so I have no basis of comparison. I am therefore, giving it the benefit of doubt, with three stars instead of only two. The pie was very easy to make, the instructions produced solid results in terms of appearance & texture, but--it is so sweet! Also, the meringue actually tastes salty. Maybe that's an attempt to counterbalance the sugar-laden filling -- who knows. I thought the seasonings worked nicely together, except for the overwhelming sweetness. Maybe I'm not the best judge, as I'm not really a fan of cream or meringue pies to begin with. I usually enjoy a TART fruit pie.

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Reviewer:

Joan

Reviewed: Dec. 24, 2011

My husband absolutely loves this pie! His family has even requested it for Christmas this year!

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Reviewer:

tknuter

Reviewed: Oct. 16, 2011

This was my first time making a sour cream raisin pie. This recipe was easy to make and the flavor was simply yummy. Held it's shape well when refrigerated overnight. I can only rate the filling as I had aready made the crust from another recipe, and used a favorite meringue recipe.

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Reviewer:

Helene

Cooking Level: Expert

Reviewed: Sep. 27, 2011

I have had other raisin cream pies where the raisins are over cooked, but in this one the raisins were perfect! My mother-in-law made this recipe while visiting because she didn't have her old standby. We all voted this one #1! She did leave out the cloves, cinnamon and nuts since that is how our family likes it. :-)

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Reviewer:

aksunflower

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Two Rivers, Alaska, USA

Living In: North Pole, Alaska, USA

Reviewed: Nov. 6, 2010

I have used this recipe a few times now. The filling holds up in the fridge VERY well and tastes great.

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Reviewer:

MenuVariety

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

Very good and easy. Did not add the nuts. Used both the cloves and a dash of nutmeg. A tip for an easy way to add some extra flavour, instead of boiling raisins in water, boil in orange juice and a little zest of orange. Great recipie.

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Reviewer:

Tricky835

Cooking Level: Intermediate

Living In: Swift Current, Saskatchewan, Canada

Reviewed: Oct. 28, 2009

This pie turned out great. I don't really like cloves so I used nutmeg instead. Topped with whipped cream instead of merangue. Cooks fast. Perfect texture. My daughters boyfriend had two pieces and asked if he could take some home. I will make this again.

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Reviewer:

TWOSIDESJJ

Reviewed: Dec. 26, 2008

I made this for Christmas along with an apple and a pumpkin pie.. this one was gone long before either of the others. Everybody loved it..I used chopped pecans, so yummy. I did not make mine with a merigue as I wasn't sure how it would hold up overnight...still delicious without.

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Reviewer:

angel122898

Cooking Level: Expert

Reviewed: Nov. 23, 2006

I made this one yesterday morning for an evening Thanksgiving gathering. It was easy to put together and made a beautiful pie! It held its shape when cut and tasted just like everyone thought it should taste. My only problem...and maybe it's just me (new to meringue) was that by serving time the meringue was beginning to break down some and run a sticky goo over the edges of the pie and and down under the pan. I had kept the pie at room temperature from baking (a.m.) to serving (p.m.) but perhaps I should have refrigerated it? Maybe someone can share tips for keeping meringue nice over a period of time. Otherwise, a really nice recipe! Just like my grandma's too!

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