Sour Cream Raisin Pie

Sour Cream Raisin Pie Recipe

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JoEllen Fortenberry Ford


I received this recipe from my husband's mother when we were first married in 1971. She served it at Thanksgiving. It might have been from her mother. Of course the better the raisins, the better the pie. She used home dried raisins from the Great Valley in California. I never would have made it and served it to her because she was picky how people used her recipes! But she was a very good cook, born in the 1920's in California.

☆☆☆☆☆ 0 votes
6 to 10
30 Min
35 Min


2 tsp
all purpose flour
1/4 tsp
1/2 tsp
1 c
raisins, washed in hot running water
1 c
sour cream
3/4 c
2 large
eggs, well beaten
2 tsp
orange juice
2 tsp
vanilla extract
9 inch unbaked pie crust


1Mix flour, salt, cinnamon with drained raisins.
2In a bowl, combine sour cream, honey, eggs, vanilla, and orange juice. (Can substitute lemon juice.)
3Gently fold the two mixes together, turning with rubber spatula. Pour into unbaked pie shell. P)ut in pre heated oven at 425* for 10 minutes. Reduce heat to 375* and continue for baking for 25 minutes. It will be well browned. Cool completely before slicing by storing 4 to 5 hours in the refrigerator. It is rich and company good!

About Sour Cream Raisin Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom