Sour Cream Raisin Pie

  • 1 cup sour cream
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped raisins
  • 1/2 cup chopped pecans
  • 1/4 teaspoon vanilla extract
  • sweetened whipped cream (optional)
  • 1 unbaked 9-inch piecrust
Preheat oven to 425°F.

Combine the sour cream and sugar in a medium bowl. Add the beaten eggs and remaining ingredients, mixing well.

Pour into unbaked pie shell and bake at 425°F for 20 minutes. Reduce heat to 325°F and bake an additional 20 minutes.

Serve with sweetened whipped cream, if desired.

Recipe editor

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
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