Double-Crust Sour Cream Pie

This sour cream raisin pie is creamy and rich.
  • Yields 1 pie
  • Details


    • Pastry for 9-inch two-crust pie
    • 1 cup California raisins
    • 4 eggs, slightly beaten
    • 3 tablespoons lemon juice
    • 1 1/2 cups sour cream
    • 1 cup sugar
    • 1 teaspoon vanilla
    • Dash of salt
    • 1 egg yolk
    • 1 tablespoon water
    • 1 tablespoon sugar


    Line pie pan with half of pastry and sprinkle evenly with raisins. In large bowl, beat together eggs, lemon juice, sour cream, sugar, vanilla and salt. Pour over raisins. Roll out top pastry very thin. Cover pie; seal and flute edges. Beat together egg yolk and water. Brush surface of pie with mixture. Sprinkle with 1 tablespoon sugar. Bake in preheated 400°F oven for 20 minutes; reduce heat to 350°F and bake 10 to 15 minutes longer; cool thoroughly. Refrigerate.

    Nutrition Facts Per Serving

    Calories 530 (46% from fat); Total Fat 28g (sat 10g, mono 11g, poly 5g, trans 0g ); Cholesterol 140mg; Protein 8g; Carbohydrate 64g; (Dietary Fiber 2g; Sugars 39g; ); Iron 2mg; Sodium 340mg; Calcium 76mg; Potassium 282mg

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