Iowa

Sour Cream Raisin Pie

A beloved Midwest comfort dessert that graces church suppers and family gatherings across Iowa. This old-fashioned pie features a creamy, tangy custard studded with plump raisins, topped with billowy meringue peaks kissed golden in the oven.

1 hr 30 min Serves 8 Old-Fashioned Meringue Top
SOUR CREAM

Equipment Needed

  • 🥧 9-inch pie dish
  • 🍳 Medium saucepan
  • 🥣 Double boiler or heatproof bowl
  • 🥄 Whisk
  • 🔌 Electric mixer
  • 📏 Rolling pin

Instructions

  1. 1

    Make and Blind Bake the Crust

    Prepare pie crust by cutting butter into flour and salt until crumbly. Add ice water and form dough. Chill 1 hour, roll out, fit into pie dish, and blind bake at 375°F for 20 minutes with pie weights. Remove weights and bake 5 more minutes. Set aside.

  2. 2

    Plump the Raisins

    Place raisins in a small saucepan and cover with water. Bring to a simmer and cook for 5 minutes until plumped. Drain well and set aside.

  3. 3

    Mix Filling Base

    In a medium bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt. In another bowl, beat egg yolks lightly, then whisk in sour cream until smooth.

  4. 4

    Cook the Filling

    Set up a double boiler with simmering water. Combine the sour cream mixture with the dry ingredients and cook, stirring constantly, for 8-10 minutes until thickened enough to coat the back of a spoon.

  5. 5

    Add Raisins and Vanilla

    Remove from heat and fold in the drained raisins and vanilla extract. Pour the warm filling into the baked pie crust, spreading evenly.

  6. 6

    Prepare the Meringue

    Preheat oven to 350°F. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.

  7. 7

    Top with Meringue

    Immediately spread meringue over the hot filling, starting at the edges and working inward. Make sure to seal the meringue to the crust all around to prevent shrinking. Create decorative peaks with the back of a spoon.

  8. 8

    Brown the Meringue

    Bake for 12-15 minutes until meringue peaks are golden brown. Watch carefully to prevent burning.

  9. 9

    Cool Properly

    Remove from oven and cool on a wire rack away from drafts for at least 2 hours. Refrigerate for at least 2 more hours before serving for clean slices.

  10. 10

    Serve and Enjoy

    Slice with a knife dipped in hot water and wiped clean between cuts. Serve chilled or at room temperature. Best enjoyed within 2 days of making.

Tips & Variations

Room Temperature Egg Whites

Let egg whites sit at room temperature for 30 minutes before whipping. They'll achieve greater volume and more stable peaks.

Prevent Weeping Meringue

Spread meringue over hot filling and seal to the crust edges completely. This prevents liquid from forming between layers.

Golden Raisins Variation

Substitute golden raisins for a slightly different flavor and lighter appearance. Or use a mix of both for visual interest.

Iowa Dairy

Iowa is known for quality dairy. Using fresh, local sour cream from an Iowa creamery will give the most authentic, rich flavor.

Whipped Cream Alternative

If you prefer not to make meringue, top with freshly whipped cream instead. Add just before serving.

Make-Ahead Tip

The filling can be made a day ahead. Store covered in the refrigerator and make fresh meringue just before baking.