This raisin pie recipe turns a handful of pantry raisins into a rich, spiced, old fashioned dessert with a flaky double crust.
It is the kind of pie your grandmother probably made, and it deserves a comeback on your dessert table.
The filling is thick, glossy, and sweetened with brown sugar and a touch of lemon, so every slice tastes like a warm hug.
If you have never tried a raisin pie before, this is the recipe that will make you a believer.
I first made this Cream Cheese Pie Recipe for a family gathering, and it reminded me how much I love reviving old fashioned desserts that most people overlook, which is exactly why this raisin pie earned a spot in my regular rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes, plus cooling |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Raisin Pie Recipe
This pie is proof that simple pantry ingredients can turn into something special.
It comes together with staples you probably already have on hand.
The filling has that perfect balance of sweet, spiced, and just a little tart from the lemon.
It sets up thick and glossy, so every slice holds its shape.
- Uses simple pantry staples, no specialty grocery trip required
- Sweet, spiced filling with a bright hint of lemon
- Classic old fashioned flavor that feels nostalgic and comforting
- Great make ahead dessert for holidays and potlucks
- Easy to customize with warm spices, citrus, or a splash of rum
My Walnut Pie Recipe gets requested just as often at holiday gatherings, so the two make a great pairing on a dessert table full of old fashioned classics.
Ingredients
This raisin pie needs two simple components: a flaky double crust and a thick, spiced raisin filling.
Here is everything you need.
- 2 pie crusts, homemade or store bought (top and bottom)
- 2 cups raisins, golden, dark, or a mix of both
- 2 cups water
- 3/4 cup packed light brown sugar
- 3 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
My Flaky Pie Crust Recipe is the exact crust I use for this pie if you want to make it from scratch instead of buying it pre-made.
Kitchen Equipment Needed
Nothing fancy is required for this pie, but a few good tools make the process smoother and help the filling set up perfectly.
- 9 inch deep dish pie pan
- Medium saucepan
- Mixing bowls
- Pastry blender, if making your crust from scratch
- Food processor, optional, for a quick homemade crust
- Rolling pin
- Citrus zester, for the lemon zest
- Pastry brush, for the egg wash
- Pie crust shield, to keep the edges from over browning
- Cooling rack
If you are also planning a full pie table, my Butter Pie Crust Recipe is worth bookmarking too, since it works beautifully for this raisin filling.
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this raisin pie.
They are not required, but they make the process easier and the results more consistent.
1. Emile Henry Ceramic Pie Dish
This ceramic pie dish heats evenly, so the bottom crust actually bakes through instead of turning soggy under the raisin filling.
It also looks beautiful enough to bring straight from the oven to the table.
2. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand is one of the biggest keys to a flaky crust, and this pastry blender makes quick work of it.
It keeps the butter in small, even pieces instead of overworking the dough with your hands.
3. Adjustable Pie Crust Shield
Since this pie bakes for 45 minutes, the edges can brown too quickly without protection.
This adjustable shield clips right onto the pan and saves the crust from burning before the filling has time to set.
4. Sun-Maid Golden Raisins
Golden raisins give this pie a slightly milder, less earthy flavor than dark raisins, and I find they plump up beautifully in the simmering water.
A good quality raisin genuinely makes a noticeable difference here since they are the star of the filling.
For another crust option, take a look at my Lattice Pie Crust Recipe, which turns this raisin pie into a real showstopper on a holiday table.
Step-by-Step Instructions: How to Make Raisin Pie
1. Prepare Your Pie Crust
- If using homemade dough, divide it into two discs and let it chill in the refrigerator for at least 30 minutes before rolling.
- Roll out one disc on a lightly floured surface until it is about 12 inches in diameter.
- Gently transfer the dough into your 9 inch deep dish pie pan, pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang, then place the crust in the refrigerator while you make the filling.
- Roll out the second disc of dough and set it aside, covered, for the top crust or lattice.
2. Simmer the Raisins
- Add the raisins and water to a medium saucepan.
- Bring the mixture to a boil over medium high heat.
- Reduce the heat and let the raisins simmer for 5 minutes, until they are plump and soft.
- Do not drain the raisins, since the liquid becomes the base of your filling.
3. Thicken the Filling
- In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, and salt until no lumps remain.
- Sprinkle the sugar mixture into the simmering raisin liquid, whisking constantly as you add it.
- Continue cooking over medium heat, stirring constantly, for 1 to 2 minutes, until the filling turns thick and glossy.
- Remove the saucepan from the heat once the filling coats the back of a spoon.
4. Finish the Filling
- Stir the lemon juice and lemon zest into the hot filling.
- Add the butter and vanilla extract, stirring until the butter is fully melted and incorporated.
- Let the filling cool for about 10 minutes at room temperature so it does not melt the bottom crust when poured in.
5. Assemble the Pie
- Preheat your oven to 375 degrees Fahrenheit.
- Pour the slightly cooled raisin filling into the chilled bottom crust, spreading it into an even layer.
- Roll out the second crust and lay it over the top, or cut it into strips for a lattice design.
- Trim any excess overhang, then crimp or fold the edges together to seal the top and bottom crusts.
- Cut 4 to 5 small slits in the top crust if using a solid top, so steam can escape while baking.
6. Add the Egg Wash and Bake
- Whisk the egg with the milk or water to make an egg wash.
- Brush the egg wash evenly over the top crust for a shiny, golden finish.
- Place the pie crust shield over the edges to prevent them from over browning.
- Bake for 40 to 45 minutes, removing the shield for the last 10 minutes so the top crust can deepen in color.
- The pie is done when the crust is golden brown and the filling is bubbling slightly through the slits.
7. Cool and Slice
- Transfer the pie to a cooling rack and let it cool at room temperature for at least 2 hours.
- This cooling time allows the cornstarch filling to fully set, so avoid cutting into it too early.
- Slice into 8 wedges once the pie has cooled to at least room temperature.
The dough handling here is nearly identical to what I use in my Apple Pie Filling Recipe, so that post is a helpful reference if you want extra tips on crimping and sealing a double crust pie.
Tips for The Best Raisin Pie
A few small details make a big difference between an average raisin pie and a truly great one.
Keep these in mind as you work through the recipe.
- Keep your butter and dough cold throughout crust prep for the flakiest texture
- Do not skip simmering the raisins, since this step plumps them and builds the base flavor of the filling
- Whisk the sugar and cornstarch together before adding them to the pot to avoid lumps
- Let the filling cool slightly before pouring it into the crust so the bottom does not turn soggy
- Use a pastry brush for an even, thin layer of egg wash instead of pouring it on
- Give the baked pie the full 2 hours to cool so clean slices are easy to cut
Many of these same techniques apply to my French Apple Pie Recipe, especially when it comes to keeping the crust cold and sealing the edges properly.
Serving Suggestions
Raisin pie is rich enough to stand on its own, but a few simple additions make it feel even more special.
Here are some of my favorite ways to serve it.
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of freshly whipped cream on top
- A light dusting of extra cinnamon for a spiced finish
- Alongside a mug of hot coffee or spiced tea
- Paired with a slice of Banana Pudding Pie for a dessert table with a little variety
Variations of Raisin Pie
Once you have the base recipe down, raisin pie is easy to customize to your own taste. Here are a few variations worth trying.
- Sour cream raisin pie, which folds in sour cream for a tangier, custard like filling
- Add a splash of spiced rum to the filling for a warm, boozy twist
- Swap half the raisins for chopped dried cranberries or currants for a tarter bite
- Stir in a pinch of ground cloves or nutmeg alongside the cinnamon for extra warmth
- Top with a crumb topping instead of a second crust for a more rustic look
- Add chopped toasted walnuts or pecans to the filling for crunch
If you love experimenting with pie fillings, my Sour Cherry Pie Recipe is another old fashioned favorite that takes well to spice and citrus additions.
Storage and Reheating
This pie stores well, which makes it a great make ahead dessert for busy weeks or holidays.
Here is how to keep it fresh.
- Store leftover pie covered in the refrigerator for up to 4 days
- Wrap individual slices tightly in plastic wrap to freeze for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Reheat a slice in the oven at 300 degrees Fahrenheit for about 10 minutes to re-crisp the crust
- Avoid microwaving if possible, since it can make the crust soft instead of flaky
The same storage approach works well for my Cherry Pie Filling Recipe, so it is a handy trick to remember for fruit and dried fruit pies alike.
Nutritional Facts
Nutritional values are estimated per slice, based on 8 slices per pie, and will vary depending on the exact ingredients and crust you use.
- Calories: approximately 340 per slice
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 56g
- Fiber: 2g
- Sugars: 32g
- Protein: 3g
- Sodium: 190mg
You might also enjoy: Blueberry Pie Filling Recipe, which has a very similar nutritional profile since both use a cornstarch thickened fruit base.
Health Benefits of Key Ingredients
While raisin pie is absolutely a dessert, a few of its ingredients bring some nutritional upside along with the flavor. Here is a quick look.
- Raisins are naturally high in fiber and provide a good source of potassium and iron
- Cinnamon has natural antioxidant properties and has been studied for its role in supporting healthy blood sugar levels
- Lemon juice and zest provide vitamin C and a bright, natural flavor without added sugar
- Butter, in moderation, provides fat soluble vitamins like vitamin A
- Whole grain flour can be substituted into the crust for added fiber, if desired
My Southern Pecan Pie Recipe shares a few of these same warm spices, so it is worth a look if you enjoy the cinnamon forward flavor of this raisin pie.
FAQs About Raisin Pie
1. Can I use golden raisins instead of dark raisins?
Yes, golden raisins work perfectly in this recipe and give the filling a slightly milder, less earthy flavor.
You can also use a mix of both for a more complex taste.
2. Why is my raisin pie filling too runny?
A runny filling usually means the cornstarch mixture was not cooked long enough to fully thicken.
Make sure the filling comes to a gentle simmer and coats the back of a spoon before removing it from the heat.
3. Can I make this pie ahead of time?
Absolutely, this pie is a great make ahead dessert since it needs to cool fully before serving anyway.
You can bake it up to 2 days in advance and store it covered in the refrigerator.
4. Do I need to soak the raisins before making the filling?
No separate soaking step is needed, since simmering the raisins in water for 5 minutes plumps them up perfectly.
This step also builds the flavorful liquid base for the filling.
5. Can I use a store bought pie crust?
Yes, a store bought refrigerated pie crust works well if you are short on time.
Just be sure to let it come to room temperature slightly before rolling or shaping it into the pan.
Old Fashioned Raisin Pie
Ingredients
- 2 pie crusts homemade or store bought (top and bottom)
- 2 cups raisins about 340g, golden, dark, or a mix of both
- 2 cups water 480ml
- ¾ cup packed light brown sugar about 150g
- 3 tablespoons cornstarch about 24g
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice about 30ml
- 1 teaspoon lemon zest about 5ml
- 2 tablespoons unsalted butter about 28g
- 1 teaspoon vanilla extract about 5ml
- 1 large egg beaten (for egg wash)
- 1 tablespoon milk or water about 15ml (for egg wash)
Equipment
- 9-inch deep-dish pie pan
- Medium saucepan
- Mixing bowls
- Pastry blender if making your crust from scratch
- Food processor optional, for a quick homemade crust
- Rolling Pin
- Citrus zester for the lemon zest
- Pastry brush for the egg wash
- Pie crust shield to keep the edges from over browning
- Cooling rack
Method
- If using homemade dough, divide it into two discs and chill for at least 30 minutes. Roll out one disc to 12 inches and transfer to a 9 inch deep dish pie pan. Trim the overhang to half an inch and refrigerate. Roll out the second disc and set aside covered.
- Add raisins and water to a medium saucepan. Bring to a boil over medium high heat, then reduce heat and simmer for 5 minutes until raisins are plump and soft. Do not drain.
- In a small bowl, whisk together brown sugar, cornstarch, cinnamon, and salt. Sprinkle into the simmering raisin liquid while whisking constantly. Cook for 1 to 2 minutes, stirring constantly, until thick and glossy and it coats the back of a spoon. Remove from heat.
- Stir lemon juice, lemon zest, butter, and vanilla extract into the hot filling until butter is fully melted. Let cool for 10 minutes at room temperature.
- Preheat oven to 375°F. Pour the slightly cooled filling into the chilled bottom crust. Lay the second crust over the top or cut into strips for a lattice. Trim, fold, and crimp the edges to seal. Cut 4 to 5 slits in the top crust.
- Whisk egg with milk or water to make an egg wash. Brush evenly over the top crust. Place a pie crust shield over the edges. Bake for 40 to 45 minutes, removing the shield for the last 10 minutes, until golden brown and filling is bubbling through the slits.
- Transfer the pie to a cooling rack and cool at room temperature for at least 2 hours to allow the filling to fully set. Slice into 8 wedges once cooled.
Nutrition
Notes
- Keep your butter and dough cold throughout crust prep for the flakiest texture.
- Do not skip simmering the raisins, since this step plumps them and builds the base flavor of the filling.
- Whisk the sugar and cornstarch together before adding them to the pot to avoid lumps.
- Let the filling cool slightly before pouring it into the crust so the bottom does not turn soggy.
- Use a pastry brush for an even, thin layer of egg wash instead of pouring it on.
- Give the baked pie the full 2 hours to cool so clean slices are easy to cut.
- Store leftover pie covered in the refrigerator for up to 4 days. Wrap individual slices tightly to freeze for up to 2 months.
- Reheat a slice in the oven at 300°F for about 10 minutes to re-crisp the crust. Avoid microwaving if possible.
- Add a splash of spiced rum to the filling for a warm, boozy twist, or swap half the raisins for dried cranberries or currants.
- A scoop of vanilla ice cream or freshly whipped cream makes a perfect topping for each slice.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This raisin pie is proof that some of the best desserts come from the simplest ingredients.
It is warm, spiced, and packed with old fashioned comfort in every bite.
Give this recipe a try the next time you want to bring something a little different to the table.
I would love to hear how yours turns out, so drop a comment below or share a photo if you make it.
Recommended:
- Lattice Apple Pie Recipe
- Sweet Potato Pecan Pie Recipe
- Mississippi Mud Pie Recipe
- Cookie Dough Pie Recipe
- Coconut Custard Pie Recipe
