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Sour Cream Raisin Pie

By: Trish Rempe

"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."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 Pastry for double-crust pie (9 inches)
2 eggs
1 cup sour cream
3/4 cup sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup raisins

Directions

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.
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.