Raisin Pie

Why You’ll Love This Recipe

I love Raisin Pie because it’s a dessert that’s both familiar and special. The raisins provide natural sweetness and chewiness, which contrasts beautifully with the soft, custard-like filling. The spices—cinnamon, nutmeg, and a hint of vanilla—add a lovely depth of flavor. Plus, the flaky crust gives the pie that perfect balance of textures. It’s an old-fashioned pie that’s often overlooked, but once you try it, you’ll see why it’s such a classic. It’s easy to make and great for any occasion, whether you’re serving it for dessert or enjoying a slice with a cup of tea.

Ingredients

For the pie filling:

• 2 cups raisins (dark or golden, or a mix of both)

• 1 1/2 cups water

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 tablespoon cornstarch

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 2 large eggs, beaten

For the pie crust:

• 1 package of pre-made pie crusts (or homemade if preferred)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pie Filling: In a medium saucepan, combine the raisins and water. Bring to a simmer over medium heat and cook for about 5-7 minutes, allowing the raisins to plump up. Once done, remove the saucepan from the heat and set aside.

2. Make the Thickening Mixture: In a small bowl, whisk together the granulated sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg.

3. Combine the Mixture: Slowly stir the sugar-cornstarch mixture into the raisin and water mixture, ensuring it’s well combined. Return the mixture to the stove over medium heat and cook, stirring constantly, for 3-5 minutes until the filling thickens to a custard-like consistency.

4. Add Butter and Vanilla: Once thickened, remove the pan from the heat. Stir in the butter and vanilla extract, and mix until the butter has melted into the filling.

5. Incorporate the Eggs: Let the mixture cool slightly for about 5 minutes. Gradually stir in the beaten eggs, ensuring they are well incorporated. This step helps to create that custardy texture in the pie filling.

6. Assemble the Pie: Roll out your pie crust and place it into a 9-inch pie pan. Trim and crimp the edges to your liking. Pour the raisin filling into the pie crust, spreading it evenly.

7. Top the Pie: If you’re using a top crust, roll out the second pie crust and place it over the filling. Trim the excess dough, pinch the edges together, and cut a few slits in the top crust to allow steam to escape. If you prefer a lattice crust, weave the dough strips and place them over the pie.

8. Bake the Pie: Preheat the oven to 350°F (175°C). Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set. You can cover the edges of the pie with aluminum foil if they brown too quickly during baking.

9. Cool and Serve: Once baked, allow the pie to cool completely before slicing. This will help the filling set and make it easier to cut.

Servings and Timing

This recipe makes one 9-inch pie, which yields about 8 slices. The prep time is around 20 minutes, with baking taking 40-45 minutes. In total, you’ll have this comforting dessert ready in just about 1 hour, not including cooling time.

Variations

• Add a Dash of Bourbon: For an extra layer of flavor, you can add a tablespoon of bourbon or brandy to the filling mixture.

• Nutty Raisin Pie: For a bit of crunch, you can add 1/4 cup of chopped walnuts or pecans to the filling.

• Apple Raisin Pie: Mix in some finely chopped apples for a twist on the classic. The apples will add sweetness and texture to the pie.

• Vegan Version: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water), and use a dairy-free butter substitute to make this pie vegan-friendly.

Storage/Reheating

Store leftover pie in the refrigerator, where it will keep for up to 3 days. To reheat, simply cover the pie with foil and warm it in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also serve it at room temperature or slightly chilled, depending on your preference.

FAQs

Can I use different dried fruits in this pie?

Yes! While raisins are traditional, you can experiment with dried cranberries, currants, or even a mix of dried fruits. Just keep in mind that some dried fruits may have a more tart flavor, so adjust the sugar to your taste.

Do I need to soak the raisins before cooking?

No, the raisins will plump up when cooked in the water during the filling process. However, if you want to make them extra juicy, you can soak them in hot water for 10-15 minutes before adding them to the recipe.

Can I make the filling ahead of time?

Yes, you can prepare the raisin filling a day or two in advance and store it in the refrigerator. Just let it cool to room temperature before filling the pie crust.

Can I freeze Raisin Pie?

Yes, you can freeze the unbaked pie. Just assemble it as usual, cover it tightly, and freeze for up to 3 months. When you’re ready to bake, simply bake the frozen pie for 45-50 minutes at 350°F (175°C), or until the crust is golden and the filling is set.

What can I serve with Raisin Pie?

Raisin pie is delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a sprinkle of cinnamon for an extra touch of flavor.

Conclusion

Raisin Pie is a comforting, sweet, and nostalgic dessert that’s sure to bring warmth to your table. Its rich, custard-like filling and buttery, flaky crust make it the perfect treat for any occasion. Whether you’re serving it for a holiday or simply enjoying a slice with a cup of tea, this classic dessert will never go out of style. Try it today, and experience the delicious simplicity of Raisin Pie!