Retrofitting Vintage

Vintage Spiced Cream Pie Recipe

A picture of a slice of spiced cream pie on a plate. Text: 1953 Recipe for Spiced Cream Pie

Are you looking for a pie recipe that is somehow both traditional and fresh this Thanksgiving? Then have I got the pie for you. This vintage pie recipe fits in nicely with fall flavors but stands out from the crowd of apple and pumpkin.

This is an old-school sour cream and raisin pie, and it’s better than it sounds. It appears in 250 Superb Pies and Pastries, a 1953 recipe booklet, but the recipe is probably much older. It has serious prairie vibes.

A worn vintage pie recipe booklet "250 Superb Pies and Pastries" with a cherry pie and two cups of coffee on the cover.
You’ve got to be confident if you put “superb” right in the title.

The flavor settles somewhere between an oatmeal raisin cookie and custard, and it’s quickly become a favorite. Try it and see!

Looking for more old-fashioned pie recipes for Thanksgiving? I’ve got you covered.

This recipe appears in my upcoming pie booklet, available for free to any and all who subscribe to my email list.

5 Unique Vintage Holiday Pies will help you establish yourself as a pie-baking expert and shine at any winter potluck. These mid-century recipes are tested and modern palate-approved, with clear instructions to make things easy as…well, pie.

It’s coming out the first week of December, and every recipe is a winner. Subscribe to get your copy as soon as it’s out.

Vintage Spiced Cream Pie

Ingredients

2 eggs

1 cup sour cream

1 cup raisins

1 cup sugar

1 tablespoon flour

½ tsp cinnamon

½ tsp nutmeg

1/8 tsp salt

single pie crust*

Directions

Beat the eggs until their color lightens, then mix in the sour cream and raisins. In a separate bowl, combine sugar, flour, spices and salt, then add to the egg mixture. Stir to combine. Prepare pie crust, reserve trimmings to decorate top. Pour filling into pie crust, decorate the top, and bake at 425°F for 15 minutes, reduce heat to 350°F and bake until filling is firm, approximately 30 minutes.

*The original recipe calls for a hot water crust, which is tender, but sturdy and easy to use. Give it a try!

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