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sour cream raisin pie recipe
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A rich, creamy sour cream raisin pie featuring a deep burnt honey-cardamom swirl, offering a sophisticated twist on a classic American dessert.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust, deep-dish style
- 1.5 cups golden raisins
- 1 cup hot water or apple juice
- 1.75 cups full-fat sour cream
- 0.75 cup granulated sugar, divided
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 teaspoons alcohol-free vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 cup honey
- 1 tablespoon water
- 0.5 teaspoon ground cardamom
Instructions
- Prep Pie Crust: Preheat oven to 400°F (200°C). Line the pie crust with parchment paper and pie weights. Blind bake for 15 minutes. Remove weights, prick bottom with a fork, and bake for 5-7 minutes more until lightly golden. Reduce oven temperature to 350°F (175°C).
- Plump Raisins: Place golden raisins in a small heatproof bowl. Cover with 1 cup hot water or apple juice and let stand for 10 minutes to plump. Drain well and pat dry before using in the filling.
- Prepare Burnt Honey-Cardamom Syrup: In a small saucepan, combine honey, 0.25 cup (50 g) granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring until sugar dissolves, then continue cooking until a deep amber color (caramelized, about 5-7 minutes). Remove immediately from heat and whisk in the ground cardamom; set aside to cool slightly.
- Make Sour Cream Filling: In a large bowl, whisk together the sour cream, remaining 0.5 cup (100 g) granulated sugar, eggs, flour, vanilla extract, cinnamon, and nutmeg until smooth. Stir in the plumped and drained raisins.
- Assemble Pie: Pour half of the sour cream raisin filling into the blind-baked crust. Drizzle about half of the burnt honey-cardamom syrup over the filling in ribbons. Carefully pour the remaining sour cream raisin filling over the first layer.
- Finish Swirl and Bake: Drizzle the remaining syrup over the top of the pie. Gently swirl the syrup into the filling using a thin skewer or knife. Bake at 350°F (175°C) for 45-55 minutes, until the center is set but slightly wobbly.
- Cool Completely: Transfer to a wire rack and let cool completely at room temperature for 3-4 hours. For best results, chill for 2 hours before serving.
Notes
This pie is best made ahead of time. The sour cream filling must cool completely for 3-4 hours to set properly; avoid cutting early. Use full-fat sour cream; low-fat substitutes may curdle or result in a watery filling.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 450 calories
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg