In saucepan, combine raisins, sugar and 1 cup water. Simmer 15 minutes, stirring occasionally. Stir cornstarch together with 1 tablespoon cold water; add to saucepan and cook, stirring until thickened, about 5 minutes. Remove from heat and set aside.


Combine pie filling mix with 1/2 cup sugar and egg yolks. Gradually stir in water. Cook over moderate heat, stirring constantly, until filling comes to full boil and thickens, about 5 minutes. Stir in raisin mixture. Cool. Fold in sour cream and turn into pie shell. Chill until firm. Serve with additional sour cream.



  • 1 Cup California raisins
  • 3 Tablespoons sugar
  • 1 Cup water
  • 1 Tablespoon cornstarch dissolved
  • 2 Tablespoons cold water



  • 1 Package (2.9 ounces) lemon pie filling (not instant)
  • 1/2 Cup sugar
  • 2 egg yolks
  • 2 Cups water
  • 1 Cup sour cream
  • 1 baked 9-inch pie shell

Nutrition Facts Per Serving

Calories 360 (Calories from Fat 39%); Total Fat 16 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 80; Sodium 150; Potassium 222; Total Carbohydrate 53; Dietary Fiber 2; Sugars 38; Protein 4; Calcium 53; Iron 2;

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Raisins are all natural!