This Underrated Midwestern Pie Is Often A Hit At State Fairs

When I first moved to Iowa from Texas, I had quite the culture shock. Breaded pork tenderloin sandwiches, Nutty Bars, and sweet corn boiled in butter were a few of the culinary delights I predictably encountered. But when I saw that sour cream and raisin pie was considered the state pie, I was more than intrigued. It's certainly not on any national "best pie" lists, but in the Midwest, it's a quiet classic. 

The simple dessert is a hit at state fairs, church suppers, and family reunions. Creamy, lightly tangy, and gently spiced, it's a mix between custard pie and fruit pie. For those who grew up with it, sour cream and raisin pie isn't quirky or ironic. It's just Grandma's recipe, deeply familiar, nostalgic, and surprisingly delicious.

The pie's origins aren't exactly black and white, but many believe it came from the German Mennonites who settled in the Midwest, while others think it has Scandinavian and Amish roots. Whatever the origin, these early communities didn't have access to refrigeration, so fresh fruit was out of the question, especially in the dead of winter. Dried fruits on the other hand, especially raisins, were affordable, shelf-stable, and widely available.

At its core, sour cream and raisin pie is pretty simple: plumped raisins are folded into a custard made from sour cream, eggs, sugar, and cornstarch, along with plenty of cinnamon and cloves. Iowans claim it's essential to soak the raisins overnight to get them extra plump. Most versions include an eggy meringue topping, but you can certainly serve it plain. The tangy, sweet flavor is gentle and, yes, a little bit old-fashioned. That's certainly not a bad thing here; that subtlety is part of why the pie thrives at state fairs. When you're surrounded by deep-fried desserts and butter on a stick, sour cream and raisin pie offers something distinctly different.

Though coastal elites may scoff at the idea of sour cream and raisins together, it wasn't a weird combination for many people a few centuries ago. Consider the sweet noodle kugel, a classic at New York City Jewish delis even today, with origins in Poland and Hungary. Both sour cream and raisins feature prominently in its recipes, and some believe the dish was the inspiration behind Drake putting raisins in his mac and cheese. Or, consider the other Midwestern staple combo that draws extreme reactions: peanut butter and chili.