Old Fashioned Raisin Pie
This raisin pie recipe turns a handful of pantry raisins into a rich, spiced, old fashioned dessert with a flaky double crust. 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.
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
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)
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 56gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 190mgPotassium: 220mgFiber: 2gSugar: 32gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Tried this recipe?Let us know how it was!