116 3rd St SE
Cedar Rapids, Iowa 52401
Mad About Food: Forgotten favorite
Whether a beloved treat for years or new to you, this simple Sour Cream Raisin Pie hits all the right notes
Transition is inevitable in our lives, especially in the Midwest. In the heartland we are experiencing a beautiful fall transition from summer. With all the beautiful crimsons, bright yellows and fading greens of the foliage, you can’t help notice. There is so much beauty to behold!
My recipe for the month of October is another form of transition as I’ve never had sour cream, raisins or pie like this. It is a simple recipe, but the levels of flavors are explosive! Apparently this is a nostalgic Iowa favorite that I’ve never heard of until now.
One of my many jobs is caregiving for the elderly and a while ago the local facility that serves gourmet cuisine had this on their menu for dessert. My client lit up with excitement as she hasn’t had Sour Cream Raisin Pie since she was a girl when her grandmother made it often. Her passion for the pie based off her childhood memories was enough to spark my interest to research it and create it myself.
Honestly, coming from Chicago I’m used to eclectic flavor combinations but Sour Cream Raisin Pie didn’t sound so appealing to me. I still found myself intrigued, so here we are. I am a true foodie at heart, so I had to try it.
I’ve been writing for The Gazette since 2018, and this might possibly be the only recipe that I have shared that isn’t versatile.
Well, I’d say it’s time to try a blast from the past, so let’s roll up our sleeves, wash our hands and get started on creating our very own versions of Sour Cream Raisin Pie.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Recipe
Sour Cream Raisin Pie
This recipe uses a 9-inch unbaked pie crust. You can make your own or use a store bought pie crust.
Ingredients
For the pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, diced and then chilled
1/4 cup ice cold water, or as needed
For the filling
2 eggs
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup raisins
Directions:
Preheat oven to 375 degrees.
For the pie crust: Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.
Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
Tips
Dice the butter first, and then chill before using. If you dice chilled butter, it will be too warm to use in this recipe.
If you refrigerate the dough overnight, you may need to let it sit for a few minutes before rolling.
For the pie filling:
In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. Stir in raisins. Pour filling into pie crust.
Bake in the lower half of a preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Source: Allrecipies
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