Here is a pie reminiscent of cheesecake, but easier to make because you don’t need a special pan. It is studded with plump, rum-soaked raisins and spread with a tangy sour cream topping that is a perfect counterpart to the rich cream cheese filling. Rum and raisins go together like old friends, so combine them and set aside to soak overnight if you think about it.
Makes one 9-inch pie
⅓ cup rum
1 cup raisins
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
12 ounces (1½ cups) cream cheese, at room temperature
⅔ cup sugar
¼ teaspoon salt
2 eggs
⅔ cup heavy (whipping) cream
1 teaspoon vanilla extract
SOUR CREAM TOPPING
1 cup sour cream
3 tablespoons sugar
Pour the rum into a small saucepan and bring it just to a simmer over moderate heat—this takes only a moment; do not let it boil. Add the raisins, cover the pan, and set aside off the heat for at least 1 hour. (The raisins may soak in the rum overnight if you wish.)
Preheat the oven to 425°F. Roll out the dough and fit it into a 9-inch glass pie pan, then trim and flute the edges (see page 22). Set aside.
In a large bowl, using a hand-held electric mixer or a big wooden spoon, beat the cream cheese until it is soft and smooth. Add the sugar and salt and continue beating until blended. Add the eggs and beat until smooth. Stir in the cream and vanilla. Stir in the raisins, along with any rum left from soaking. Pour the mixture into the prepared pie shell.
Bake for 10 minutes, then reduce the heat to 350°F and continue baking for 20 to 25 minutes longer, or until the filling has puffed slightly and has set around the edges. The center should remain slightly soft; it will become firm as it cools. Let the pie cool for 1 hour. Don’t worry if the surface cracks—the topping will cover any blemishes.
To make the topping, stir together the sour cream and sugar until the sugar dissolves. Spread over the pie and refrigerate for several hours before serving.