Make a Sour Cream Raisin Pie

October 14 is National Dessert Day, but you don’t have to wait for a special day to make this tasty pie.

photo: Sour Cream Raisin Pie with fluted edge

This old-fashioned pie recipe was given to me by Cora (Joy) Martin, my mother-in-law. Her granddaughter, Lori Hunnicutt, won a cooking contest with it. Try it, you’ll like it.

 

Difficulty: Moderate

Instructions

Things You’ll Need:

• 1 cup raisins
• 1 cup sugar
• 1 cup thick sour cream
• 1 egg
• dash of salt
• unbaked pie crust

1. Preheat the oven to 450 degrees.
2. Beat the egg a little. Mix the raisins, sugar, egg and thick sour cream together. If you don’t have sour cream on hand, you can make your own sour cream.
3. Pour the mixture into the unbaked pie crust. Cover with the top crust.
4. Cora would seal the edges using the tines of a fork pressed into the rim. I would flute the edges into a ruffle effect by indenting the edge with one finger and pushing the pie crust up on each side of the finger using my other hand.
5. Bake the pie in a 450-degree oven for ten minutes. Reduce the heat to 350 degrees and bake twenty minutes longer.

 

Fluted edges made by Gail Martin’s method.

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