Sour Cream-Raisin Pie Recipe

Measure the raisins, sugar, flour, vinegar, zest, cinnamon, nutmeg, cloves, and salt into a heavy nonreactive pot. Stir. Bring the mixture to a boil, then cover it and turn it down to a low simmer. Stir occasionally until the raisins get plump and the sauce coats the back of a spoon. Remove it from the heat and set aside.

In the top of a double boiler, whisk together the sour cream, milk, yolks, sugar, cornstarch, brown sugar, and salt. Heat the mixture over simmering water and stir constantly until it thickly coats the back of a wooden spoon. Off the heat, add the butter and stir until incorporated. Transfer the pudding to a bowl and cover the surface with plastic wrap. Refrigerate to cool completely.

When everything is cold, scrape the raisin mixture into the crust and spread it out evenly. Layer the sour cream pudding on top, smoothing it with a spatula. Chill for at least 4 hours, loosely covered, before serving.

Serve cold and store loosely covered in the refrigerator for up to 4 days.I'm admittin' tastes are diff'runt, I'm not settin' up myself As the judge an' final critic of the good things on the shelf. I'm sort o' payin' tribute to a simple joy on earth, Sort o' feebly testifyin' to its lasting charm an' worth, An' I'll hold to this conclusion till it comes my time to die, That there's no dessert that's finer than a chunk o' raisin pie.

—Edgar Guest, “Raisin Pie”