Norwegian Sour Cream and Raisin Pie
Norwegian Sour Cream and Raisin Pie combines a buttery pastry crust with a creamy sour cream filling.Plump raisins add chewy sweetness throughout the smooth filling.Eggs help the sour cream mixture set beautifully during baking.Vanilla, cinnamon, and nutmeg provide gentle warmth and aroma.The pie is baked until lightly golden and softly set in the center.It is delicious chilled or slightly cool with coffee, tea, or whipped cream.
Ingredients
For the Pie Crust
- 1½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice-cold water
For the Sour Cream Filling
- 2 cups full-fat sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour or cornstarch
For the Raisins
- 1 cup raisins
- ½ cup hot water, for soaking
For Finishing
- Powdered sugar, optional
- Lightly whipped cream, optional
- A pinch of cinnamon, optional
Instructions
Soak the Raisins
- Place the raisins in a small bowl.Pour the hot water over them and let them soak for approximately 10–15 minutes.Drain thoroughly and gently pat them dry with a paper towel.Soaking helps make the raisins plump and tender rather than dry and chewy.
Prepare the Pie Crust
- Add the flour, sugar, and salt to a large mixing bowl.Add the cold cubed butter.Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the Water
- Gradually add the ice-cold water, one tablespoon at a time.Mix just until the dough comes together.Avoid overworking the dough because this can make the crust tough.
Chill the Dough
- Shape the dough into a flat disc.Wrap it and refrigerate for approximately 30 minutes.Chilling allows the butter to firm up and makes the pastry easier to roll.
Roll and Shape the Crust
- Preheat the oven to 375°F (190°C).Lightly flour your work surface.Roll the chilled dough into a circle large enough to fit a 9-inch pie dish.Carefully transfer the dough to the pie dish.Press it gently into the bottom and sides.Trim any excess pastry and crimp the edges if desired.
Prepare the Sour Cream Filling
- In a large bowl, whisk together the sour cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and flour or cornstarch.Whisk until smooth and creamy.Do not overbeat the mixture.
Add the Raisins
- Scatter the drained raisins evenly over the bottom of the prepared pie crust.Pour the sour cream filling over the raisins.Gently shake the pie dish to distribute the filling evenly.
Bake the Pie
- Place the pie in the preheated oven.Bake for approximately 45–55 minutes.The edges should look set while the center should still have a slight gentle wobble.Avoid baking until the center becomes completely firm, as it will continue setting while cooling.
Cool Completely
- Remove the pie from the oven and place it on a cooling rack.Allow it to cool at room temperature for approximately 1 hour.For the best texture, refrigerate it for another hour before slicing.
Finish and Serve
- Dust the cooled pie lightly with powdered sugar if desired.Slice into wedges and serve chilled or slightly cool.A spoonful of lightly whipped cream makes a delicious accompaniment.
Notes
- Use full-fat sour cream for the richest and creamiest filling.
- Soak the raisins before baking to make them softer and plumper.
- Keep the butter cold when preparing the pastry crust.
- Do not overwork the dough or the crust may become tough.
- A slight wobble is normal when the pie first comes out of the oven.
- The filling firms as it cools, so avoid overbaking.
- Refrigerating the pie improves slicing and gives the filling a lovely texture.
- Taste the filling before baking and adjust the spices if desired.