This recipe is from an old friend from Iowa. I was skeptical at first to tasting a sour cream raisin pie. But it is absolutely delicious. The baking time for the filling is approximate - use your own judgement! This is best made in the morning for serving in the evening.


  • Crust:
  • 1 cup all purpose flour
  • 1/3 cup plus 1 tablespoon regular shortening
  • 1 teaspoon salt
  • 2 tablespoons ice water
  • Filling:
  • 1 cup chopped or dark raisins
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 cup real sour cream
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • Meringue:
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup boiling water
  • 3 large egg whites
  • 6 tablespoons granulated sugar
  • 1 teaspoon clear vanilla


Pie crust:
Using a hand mixer, blend on low speed all ingredients except water in a medium size bowl until crumbs the size of small peas forms. Don't overbeat! Sprinkle ice water over the crumbs. Blend on low speed just until the dough gathers in the beaters. Don't overbeat! Roll dough into a flat disk and refrigerate for 20 minutes.

Remove dough from refrigerator. Roll the dough to fit a 9" pie pan. Place in pie pan and flute edges.

Mix all ingredients in a medium bowl. Pour into the unbaked pie shell. Bake at 375 degrees until a knife inserted comes out clean. Approximately 30 minutes. Remove pie and immediately top with meringue.

Blend the cornstarch and cold water in a small saucepan. Add the boiling water and cook until it is clear and thickened. Let this mixture stand until it is completely cold. On high speed of a hand held mixer, beat the egg whites until fluffy. Gradually add the sugar until the meringue forms stiff peaks and the sugar is dissolved. Turn the mixer to low and add the vanilla. Gradually beat in the cold cornstarch mixture. It will look a little curdly at this point. Turn the mixer to high again and beat well. Spread the meringue over the hot pie filling. Bake at 350 degrees for about 10 minutes or until golden brown.

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Submitted 6/13/05.
Source: Valois Griffin
Submitted By: Sandie
Sour Cream Raisin Pie