Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 8 Tbsp (1 stick) Unsalted Butter, very cold, cut into ½-inch cubes
  • 1 tsp Granulated Sugar (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • 4 – 6 Tbsp Ice Water
  • 1 ½ cups Dark Seedless Raisins
  • ¾ cup Hot Water (or black tea/dark rum, for plumping)
  • 1 ½ cups Full-Fat Sour Cream, room temperature
  • ¾ cup Granulated Sugar (for filling)
  • 2 Large Eggs, lightly beaten
  • 2 Egg Yolks
  • 2 Tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • ½ tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • Pinch Fine Sea Salt (for filling)

Instructions:

  1. Prepare and Chill the Crust: Whisk flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Form into a disc, wrap, and refrigerate for at least 60 minutes.
  2. Plump the Raisins: Combine raisins and hot liquid in a small saucepan and bring to a gentle simmer. Remove from heat and let stand for 15 minutes. Drain any remaining liquid and set aside.
  3. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll the chilled dough, fit it into the pie dish, and crimp the edges. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5–8 minutes until the crust is dry and lightly set. Reduce oven temperature to 325°F (160°C).
  4. Prepare the Custard Filling: In a medium bowl, whisk together the room-temperature sour cream, filling sugar, eggs, egg yolks, vanilla, salt, cinnamon, and nutmeg until smooth. Whisk in the cornstarch until fully dissolved and the mixture is slightly thickened.
  5. Assemble and Bake: Stir the plumped and drained raisins into the slightly cooled blind-baked crust. Carefully pour the sour cream custard mixture over the raisins. Bake at 325°F (160°C) for 40–45 minutes. The pie is done when the edges are set and the very center still has a slight, gentle wobble. Allow to cool completely on a wire rack for 1-2 hours.
  6. Chill and Serve: Transfer the pie to the refrigerator and chill for a minimum of 3 hours to allow the custard to fully set. Slice and serve when fully cold.