If you've never made a raisin pie, why not add the unique treat to your Thanksgiving dessert table or bring it to a potluck? Everyone will love trying a slice of something new, yet familiar. With cinnamon and nutmeg in the sour cream batter, your kitchen will be filled with the warm aromas of fall baking. Even though it's great as a part of a holiday spread, the lack of fresh fruit means you can make this sweet pie all year long.
A simple homemade pastry crust lines the pie pan, then it's filled with the spiced sour cream batter along with a generous helping of dark raisins. It bakes up golden brown with a creamy filling and brown crust. It's extra special when served with a dollop of whipped cream and a sprinkle of nutmeg.
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 4 to 5 tablespoons water (very cold)
- For the Raisin Filling:
- 3 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups dark raisins
Note: This recipe is broken down into steps to make the crust and then the filling for ease of use.
Make the Pie Crust
Gather the ingredients. Preheat the oven to 450 F.
In a large bowl, combine the flour and salt. Cut in the shortening until crumbly.
Gradually add cold water, tossing with a fork until a ball forms. Roll out the pastry to fit a 9-inch pie plate.
Transfer the pastry to a 9-inch pie plate. Trim the pastry to 1 inch beyond the edge of the pie plate. Tuck the remaining pastry under and make a high fluted edge. Chill while preparing the filling.
Make the Filling
In a large bowl, beat the eggs until thick and cream-colored. Add sugar gradually and beating well after each addition. Continue beating until thick and light in color.
Mix in the sour cream, cinnamon, nutmeg, and salt.
Fold in the dark raisins.
Spoon into the prepared pie shell. Bake at 450 F for 10 minutes, then reduce the heat to 350 F and bake 30 minutes longer, or until a skewer inserted midway between center and rim comes out clean.
Cool at least 15 minutes before cutting. Serve warm or at room temperature.
Serve with a dollop of whipped cream or ice cream, if desired.
- Pastry blenders are used to incorporate fats into the flour so the warmth of your hands don't melt the shortening. If you don't have a pastry blender on hand, use two table knives in a criss-cross fashion.
- Ice water is always called when making homemade pastry crust. Chilled ingredients are important so the fat doesn't begin to melt and absorb into the flour before it goes in the oven. Cold ingredients are the key to a perfectly flaky pie crust!