Name: Norwegian Sour Cream and Raisin Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Norwegian / Scandinavian
Ingredients: For the Pie Crust; 1 ¼ cups (160 g) all-purpose flour; ½ teaspoon salt; ½ cup (115 g) unsalted butter, chilled and cubed; 3–4 tablespoons ice water; For the Filling; 1 ½ cups (360 ml) sour cream (full-fat for richness); ¾ cup (150 g) granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup (150 g) raisins; 2 tablespoons all-purpose flour (to thicken the filling); Optional (for garnish); A dusting of powdered sugar; A dollop of whipped cream or a scoop of vanilla ice cream

Norwegian Sour Cream and Raisin Pie is a comforting, old-world dessert that combines creamy tanginess with the gentle sweetness of raisins. With its origins rooted in traditional Scandinavian baking, this pie has long been a symbol of home, warmth, and celebration. The silky sour cream custard blends beautifully with plump, juicy raisins, all nestled in a buttery, flaky crust. The result is a dessert that feels both humble and luxurious — perfect for holidays, family gatherings, or simply treating yourself to something cozy on a chilly evening.

In Norway, this pie is often served alongside a cup of strong coffee or gløgg (spiced mulled wine). Its flavor profile — rich yet delicately sweet — makes it a standout among classic pies. Let’s explore how to make this traditional Norwegian delight step by step, ensuring every slice comes out perfectly balanced and irresistibly creamy.

Ingredients

Here’s everything you’ll need to create this beautiful pie from scratch:

For the Pie Crust

1 ¼ cups (160 g) all-purpose flour
½ teaspoon salt
½ cup (115 g) unsalted butter, chilled and cubed
3–4 tablespoons ice water

For the Filling

1 ½ cups (360 ml) sour cream (full-fat for richness)
¾ cup (150 g) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (150 g) raisins
2 tablespoons all-purpose flour (to thicken the filling)

Optional (for garnish)

A dusting of powdered sugar
A dollop of whipped cream or a scoop of vanilla ice cream

Instructions

Step 1: Prepare the Crust

Start by combining the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, mixing just until the dough holds together. Avoid overworking it — the key to a flaky crust is keeping the butter cold and the dough just mixed.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the crust easier to roll out and preventing it from shrinking during baking.

Step 2: Preheat the Oven and Roll the Dough

Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough into a 12-inch (30 cm) circle. Carefully transfer it to a 9-inch pie dish, trimming any excess dough and crimping the edges neatly. Prick the base with a fork to prevent bubbling.

Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10–12 minutes, then remove the weights and paper and bake for an additional 5 minutes, or until the crust is lightly golden. Set aside to cool slightly.

Step 3: Prepare the Filling

In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg until smooth and creamy. Sprinkle in the flour and mix until well combined — this helps thicken the custard as it bakes.

Now, stir in the raisins. If you want extra-plump raisins, soak them in warm water or a bit of rum for about 10 minutes before draining and adding them to the mixture. This little trick enhances their juiciness and infuses a subtle richness into the filling.

Step 4: Assemble and Bake

Pour the sour cream and raisin mixture into the pre-baked crust, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until the filling is set around the edges but still slightly wobbly in the center — it will continue to firm up as it cools.

Once baked, remove the pie from the oven and let it cool on a wire rack for at least one hour. This cooling period allows the custard to set fully, ensuring clean slices and the best texture.

Step 5: Chill and Serve

For the best flavor and consistency, refrigerate the pie for an additional 2–3 hours before serving. Serve it chilled or at room temperature, dusted lightly with powdered sugar.

Conservation and Storage

To keep your Norwegian Sour Cream and Raisin Pie fresh, store it covered in the refrigerator. It will stay delicious for up to 4 days. If you want to make it ahead, you can prepare the crust and filling separately, refrigerating both for up to 24 hours before baking.

For longer storage, wrap slices tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy it again, thaw in the refrigerator overnight. Avoid microwaving to reheat — instead, let it sit at room temperature for about 30 minutes before serving for the best texture.

Variations

One of the charms of this pie lies in its flexibility. You can easily adapt it to your personal preferences or ingredients on hand:

Citrus Twist: Add 1 teaspoon of grated lemon or orange zest to the filling for a bright, refreshing flavor.
Nutty Delight: Stir in ½ cup of chopped walnuts or pecans for extra crunch and warmth.
Spiced Version: For a wintery touch, enhance the filling with a pinch of cloves or allspice.
Boozy Raisins: Soak raisins in rum, brandy, or sherry before baking for a deeper, aromatic note.
Crust-Free Option: Skip the crust entirely and bake the custard in a buttered pie dish for a lighter dessert.

Each variation adds its own character while preserving the traditional essence of the Norwegian Sour Cream Pie.

Serving Suggestions

This pie is delightful all on its own, but it pairs beautifully with a few simple accompaniments:

Serve warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence.
Dust with powdered sugar and serve alongside a cup of strong Norwegian coffee for an authentic touch.
During festive occasions, drizzle with caramel sauce or a light cinnamon glaze for added sweetness and shine.
For a rustic presentation, pair it with fresh berries or a side of fruit compote — the tartness complements the creamy filling wonderfully.

This versatile dessert transitions effortlessly from casual family dinners to elegant celebrations, making it a recipe worth keeping on hand all year long.

Conclusion

Norwegian Sour Cream and Raisin Pie is more than just a dessert — it’s a celebration of balance and texture. The tang of the sour cream, the warmth of the spices, and the sweetness of the raisins come together in perfect harmony. Every bite tells a story of comfort, tradition, and homestyle baking.

Whether served as the grand finale to a festive meal or enjoyed quietly with a hot drink on a winter afternoon, this pie offers both nostalgia and pleasure in every slice. Its versatility allows for countless variations, and its creamy, custardy richness makes it a timeless treat that never goes out of style.

So, roll up your sleeves, gather your ingredients, and bring a touch of Norway into your kitchen — one delicious pie at a time.

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Norwegian Sour Cream and Raisin Pie

Author: hafsahafsa
Total Time: 1 hour 10 minutes
Yield: 1 (9-inch) pie – about 8 slices 1x
Diet: Vegetarian

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Description

Norwegian Sour Cream and Raisin Pie is a creamy, tangy, and gently sweet dessert rooted in traditional Scandinavian baking. With a flaky crust and rich sour cream custard dotted with plump raisins, it’s the perfect treat for holidays, cozy evenings, or any special occasion.

Ingredients

Scale

For the Pie Crust

1 ¼ cups (160 g) all-purpose flour

½ teaspoon salt

½ cup (115 g) unsalted butter, chilled and cubed

3–4 tablespoons ice water

For the Filling

1 ½ cups (360 ml) sour cream (full-fat for richness)

¾ cup (150 g) granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup (150 g) raisins

2 tablespoons all-purpose flour (to thicken the filling)

Optional (for garnish)

A dusting of powdered sugar

A dollop of whipped cream or a scoop of vanilla ice cream

Instructions

Step 1: Prepare the Crust
In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Shape into a disc, wrap, and refrigerate for 30 minutes.

Step 2: Preheat and Roll Out
Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and fit into a 9-inch pie dish. Trim edges and prick the base. Line with parchment and fill with pie weights. Blind bake for 10–12 minutes, remove weights, and bake another 5 minutes until lightly golden.

Step 3: Make the Filling
In a bowl, whisk together sour cream, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth. Add flour and whisk until combined. Stir in raisins (soak them beforehand in warm water or rum if desired).

Step 4: Assemble and Bake
Pour filling into the crust and smooth the top. Bake for 30–35 minutes, until the filling is set on the edges and slightly wobbly in the center. Cool on a wire rack for at least one hour.

Step 5: Chill and Serve
Refrigerate for 2–3 hours before serving for best flavor and texture. Serve chilled or at room temperature, topped with powdered sugar, whipped cream, or ice cream.