Sour Cream Apple-Raisin Pie

In my last post, I showed you how to make a buttery, flaky double pie crust – but what kind of pie did I make with that crust, you may have been asking.  Well, the secret’s out – today’s recipe is a sour cream apple-raisin pie.  I’ll have to give the credit for this idea to my husband who saw a news article online that mentioned a sour cream pie.  Admittedly, we didn’t know that was a thing, so we decided to consult the King Arthur Flour baking website and give one a try!  I love a good apple pie, so when I saw that their website had a recipe for a sour cream apple-raisin pie, I knew I had to bake one.

Here’s the recipe as it appears on the King Arthur Flour recipes page if you don’t feel like clicking on the link above:



  • pastry for a two crust 9″ pie (Classic Double Pie Crust)
  • 1 cup light brown sugar, packed
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 2 1/2 cups chopped peeled apple (about 5 medium apples)
  • 1 cup raisins
  • 1 egg white, beaten, for the crust

Pie Ingredients.jpg


  1. Preheat the oven to 400°F. Lightly grease a 9″ pie plate.
  2. Roll one piece of pastry into a round to fit the pie plate. Brush the pastry with a very thin coating of beaten egg white or milk. Set aside.
  3. Mix the sugar, flour, salt, cinnamon and nutmeg in a large bowl.
  4. Stir in the sour cream until well blended, then fold in apples and raisins.
  5. Turn the mixture into the pie crust.
  6. Roll out another piece of pastry to fit over the filling. Seal the crust.
  7. Cut several slits in top of pie to allow steam to escape.
  8. Bake the pie at 400°F for 10 minutes. Lower heat to 350°F and continue baking for 45 minutes, or until the pie is golden brown.
  9. Remove from the oven and cool on a wire rack.
  10. Store, covered, in the fridge for up to 5 days, or freeze for up to 3 months.

Now that you’ve got all the technical information, I’ll show you how I was able to pull off this fantastic pie recipe.

I first started off by measuring the ingredients and setting them aside (as seen in the picture above).  The recipe called for 2 and 1/2 cups of peeled and chopped apples, which they estimated to be 5 medium apples.  I found that three large apples were enough for this recipe.

Next, I greased a 9.5″ pie plate (the recipe called for a 9″ plate, but I figured my 9.5″ plate was close enough) and set the rolled out pie crust into the plate.  If you recall from the classic double pie crust recipe, we rolled the bottom crust to 12″ to fit up the sides of the pie plate.

In pan

The next step was to place the sugar, flour, salt, cinnamon and nutmeg in my Kitchen-Aid mixer’s bowl and mix it up with a wire whisk.

Whisked Ingredients.jpg

After the dry ingredients were mixed together, I added in the sour cream and turned the mixer on low for about thirty seconds.

Mixing Bowl.jpg

The next step was to add the chopped apples and raisins, so I dumped them into the mixing bowl, took a spatula, and folded them in until I had a nice pie filling.

I then preheated the oven to 400 degrees Fahrenheit.

While the oven was warming up, I spooned out the filling onto the pie crust dough that had been placed in the pie plate.


Pie Filling.jpg

Next, I took the second disc of pie crust dough (again, refer back to the double pie crust recipe up top) and rolled it out on a floured silicone baking mat to a 9.5″ diameter circle.  I then took the mat, inverted it over the pie, and peeled the dough off onto the top of the pie.  I then pressed the edges of the top pie dough into the bottom dough to seal the pie up.  After it was sealed nicely, I took a fork and used the tines to press the outer edge of the dough to get a nice, classic look:

Pie Fork

Next, I beat an egg and brushed the top of the pie with it.  Then I cut four slits into the top of the pie to allow steam to escape as the filling bakes.

DSC05231 (2)

Once the oven had preheated, I popped the pie in, placing it in the middle of the center rack to bake.  After the pie had been in the oven for ten minutes, I reduced the baking temperature from 400 degrees to 350 degrees Fahrenheit.  The pie then baked for another 45 minutes before I took it out.  I then placed the pie on a wire baking rack to cool for an hour.


After the pie had cooled, I sliced it up and served it with a dollop of whipped cream on the top.  The result was a creamy apple and raisin filling with a crisp and flaky crust and it was a huge hit!

DSC05246 (2)

If you decided to give this recipe a try, let me know how it worked out for you!  Happy baking, everyone!