Norwegian Sour Cream and Raisin Pie Recipe

Pie crust: The base of the pie, which can be pre-made or homemade.

Sour cream: Adds a tangy and creamy texture to the filling.

Sugar: Sweetens the pie filling.

Vanilla extract: Enhances the flavor with a hint of vanilla.

Eggs: Helps to set the filling and provide structure.

Raisins: Adds sweetness and a chewy texture to the pie.

To ensure the raisins are evenly distributed throughout the pie, soak them in warm water for about 10 minutes before adding them to the sour cream mixture. This will plump them up and prevent them from sinking to the bottom during baking.

• pie crust - Substitute with graham cracker crust: Provides a different texture and a slightly sweeter flavor that complements the filling.

• sour cream - Substitute with Greek yogurt: Offers a similar tangy flavor and creamy texture while being lower in fat.

• sugar - Substitute with honey: Adds a natural sweetness and a hint of floral flavor, though it will slightly alter the texture.

• vanilla extract - Substitute with almond extract: Provides a nutty and slightly sweet flavor that pairs well with the other ingredients.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• raisins - Substitute with dried cranberries: Offers a similar chewy texture with a slightly tart flavor that adds a new dimension to the pie.

• Allow the pie to cool completely at room temperature. This helps to set the filling and makes it easier to handle.
• Once cooled, cover the pie with plastic wrap or aluminum foil. Ensure it is tightly sealed to prevent any air from getting in, which could dry out the dessert.
• Store the pie in the refrigerator. It will keep well for up to 3-4 days. The sour cream filling may become slightly firmer as it chills, but it will still be delicious.
• For longer storage, consider freezing the pie. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped pie in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the sour cream filling.
• If you prefer a warm dessert, reheat individual slices in the microwave for about 20-30 seconds, or warm the entire pie in a preheated oven at 300°F (150°C) for 10-15 minutes.

• Preheat your oven to 325°F (165°C). Place the pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through.

• For a quicker method, use the microwave. Place a slice of pie on a microwave-safe plate. Heat on medium power for 30-second intervals until warmed through. Be cautious not to overheat, as this can make the crust soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the pie slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking frequently to ensure the filling is warmed and the crust remains crisp.

• If you prefer a more traditional approach, use a toaster oven. Preheat to 325°F (165°C) and place the pie slice on a piece of parchment paper or directly on the rack. Heat for 10-15 minutes, or until the filling is warmed through and the crust is crispy.

• Oven: Used to bake the pie at a consistent temperature of 350°F (175°C).

• Pie dish: Holds the pie crust and filling while baking.

• Mixing bowl: Used to combine the sour cream, sugar, vanilla extract, and beaten eggs.

• Whisk: Helps to blend the ingredients smoothly.

• Measuring cups: Ensures accurate measurement of ingredients like sour cream and sugar.

• Measuring spoons: Used to measure small quantities like vanilla extract.

• Spatula: Useful for stirring in the raisins and scraping down the sides of the mixing bowl.

• Cooling rack: Allows the pie to cool evenly after baking.

• Pie weights: Optional, but can be used if pre-baking the pie crust to prevent it from puffing up.

Use a pre-made crust: Save time by using a pre-made pie crust instead of making one from scratch.

Pre-soak raisins: Soak raisins in warm water for 10 minutes to plump them up quickly.

Mix in one bowl: Combine sour cream, sugar, vanilla extract, and eggs in one bowl to minimize cleanup.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save time.

Cool on a wire rack: Use a wire rack to cool the pie faster and more evenly.