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Sour Cream Raisin Pie 3-min

You can’t go wrong with a classic pie recipe, and that’s just what we have for you today. This Sour Cream Raisin Pie comes together in minutes and is sure to have everyone coming back for another slice. The rich and creamy sour cream is perfectly balanced with chewy raisins and a handful of earthy walnuts. The filling is rounded out with subtle flavors of cinnamon and lemon zest for a beautiful finish!

Sour Cream Raisin Pie 1-min
Sour Cream Raisin Pie 2-min

We’ve used a store bought crust pie crust for extra convenience, but you’re welcome to go with the homemade route if you prefer. The filling can all be whipped up in one large bowl which means you’ll hardly have any dishes to do (yay!).

Pour the filling into the prepared pie crust and sprinkle the walnuts on top. The pie will bake at 400 degrees for 10 minutes, then you’ll drop the temp down to 350 and bake for another 25 minutes or so. Let the pie cool completely before slicing to allow the filling to fully set.

Sour Cream Raisin Pie 9-min
Sour Cream Raisin Pie 4-min

Serve this pie with whipped cream or vanilla ice cream for a real treat. It’s the perfect dessert to add to your Thanksgiving dinner lineup, but we don’t judge if you make it for a midweek pick-me-up. No matter the occasion, this Sour Cream Raisin Pie is sure to become a new fav!

Sour Cream Raisin Pie 10-min

Serves 6-8

10m prep time

40m cook time

Rated 5 out of 5
Rated by 1 reviewers
  • 1 (9 inch) pie dough round
  • ¾ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • 1 cup raisins
  • 1/2 cup walnuts, chopped
  1. Preheat oven to 400 degrees F. Fit dough into a 9-inch pie dish and crimp edges. Set aside.
  2. In a large bowl, mix sugar and eggs until light. Whisk in sour cream, vanilla, cinnamon, salt, lemon zest, and raisins until smooth.
  3. Pour mixture into the prepared pie crust and top with walnuts.
  4. Bake pie for 10 minutes then bring temperature down to 350 degrees F and bake for an additional 22-26 minutes.
  5. Allow pie to fully cool before slicing.

Recipe adapted from

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