Courtyard Sour Cream-Raisin Pie

If you grew up in the Midwest, chances are somebody’s grandma made this pie, and you’ve been chasing that memory ever since.

Sour cream raisin pie is one of those heirloom recipes that doesn’t get nearly enough love.

The filling is tangy sour cream beaten with eggs, sugar, cinnamon, and cloves, studded with plump raisins and thickened with just a tablespoon of flour.

Baked between two flaky crusts brushed with milk and sprinkled with sugar, it comes out golden on top with a filling that’s custardy, spiced, and slightly tart.

Pro Tips

• Soak the raisins in warm water for 15 minutes before adding them. Plumped raisins are juicier and distribute more evenly through the filling.
• Wrap the pie edges in foil for the first half of baking, then remove it. This prevents the crust from browning too fast while the filling catches up.
• Let the pie cool completely before slicing. The filling sets as it cools, and cutting too early gives you a runny slice.
• A scoop of vanilla ice cream on top while the pie is still slightly warm is not optional. It’s essential.