Ingredients:
4 C. water
4 C. raisins
1 C. light brown sugar
5 T. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells
Directions:
Combine raisins and water in a medium pot, bring to a boil and cook for 5 minutes.
Blend the brown sugar, cornstarch, cinnamon, and salt together, slowly stir into the hot raisins.
Cook and stir until the syrup has thickened. Remove from heat and stir in lemon juice, butter, and vanilla. Cool slightly.
Pour the raisin filling into one of the pie shells. Remove the pie crust from the other shell and place on top, sealing the edges by pinching them together. Make a couple of slits in the top.
Bake in a 425°F oven for 30-35 minutes.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 8
Old-fashioned raisin pie is a delicious, sticky, and fruity dessert that is perfect for the holidays, or anytime you want a nostalgic dessert.
Raisin pie is something that I never had before until my father-in-law asked for it for a birthday dessert several years ago. Once I had it, I was pleasantly surprised on how delicious it is. It reminds me a bit of mincement or other Christmas time desserts made with dried fruits and spices.
We are always trying all sorts of pies in our house. We all have our favorites, but we also love trying out different ones. Anytime I see an old-fashioned pie recipe, I add it to my list to try out.
When I make pies, I like to make a homemade pie crust. I generally use my favorite which is one made with all butter and a mix of water and vodka. I detail the recipe and steps in this post for apple crumb pie.
Raisin pie requires a double crust, so you need to double the recipe as that one if for a single pie crust.
I love the flakiness of this crust and all the layers that occur. Plus it has a delicious butter flavor. As always though, store bought crust works fine and is great if that is what you would rather use.
This pie crust has an egg wash on top to make it extra golden. You can skip it if you don’t want to use eggs. The crust will still bake up nicely without the addition of an egg wash.
I’ve only made this pie with black raisins, but golden raisins would be nice to try. The raisins are plump and juicy in the filling. I love the touch of cinnamon in this pie filling. It adds a nice warmth and flavor. I think a touch of nutmeg or ginger would also work well with the sweet and sticky raisins.
Give this pie a try for the holidays or anytime you want a unique dessert! It’s perfect for all year round since it uses a dried fruit that is readily available all times of the year.