Take 1 cup of dairy-free sour cream and 2 sticks of dairy-free butter  (at room temperature). Mix and add salt, vanilla and baking soda nutralized  with vinegar, or, instead, use any baking powder. Mix and start adding the flour cup by cup.

Dust the counter top with half a cup of flour and put the dough on it. Knead by hand till the dough absorbs all of the flour. Let the dough rest for a few minutes and meanwhile make the filling.

Take a bowl and fill it with 3 cups of shredded walnuts, add 3 cups of pre-soaked brown raisins and 1 cup of white or brown sugar (optional). Mix.

Divide the dough into two equal parts.

Roll one part and place it on the baking sheet.

The filling goes on top of it. Level the filling.

Roll the other half of dough and cover the filling with it.

Pinch the edges thoroughly. Spread a thin layer of sour cream on top of the pie.

Put the baking sheet with the pie into the oven that you preheated to 356°F. Bake for 40 minutes.

Take the pie out of the oven and cut away the edges. Cut the cake into small square pieces, power them with sugar powder or your favorite sweetener. Serve on a nice plate.