Introduction

Old Fashioned Raisin Pie is a comforting, nostalgic dessert that features plump raisins simmered in a spiced, sweet filling nestled inside a flaky double crust. This vintage treat is perfect for those who love a rich, warmly spiced pie with a tender texture.

A close-up of a single slice of pie on a white plate, with three visible layers. The bottom layer is a thin, golden-brown crust that looks firm and slightly crumbly. The middle layer is thick and filled with dark, glossy raisins that appear juicy and packed tightly together. The top layer is a golden, baked crust with a slightly rough texture and browned edges, showing a crispy finish. The background is a white marbled surface with a soft focus, enhancing the warm colors of the pie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups raisins
3 cups water
¾ cup light brown sugar (packed)
3 Tablespoons cornstarch
¾ teaspoon ground cinnamon
¼ teaspoon salt
4 teaspoons vinegar
1½ Tablespoons butter
Pie crust pastry for a double crust (top and bottom)
(Optional: see “Tips & Variations” for citrus or other twists.)

Instructions

Step 1: Preheat the oven to 425 ℉ (about 220 ℃) so it’s ready once the pie is assembled.
Step 2: In a medium saucepan, combine the raisins and water. Bring to a boil over medium–high heat and maintain a rolling boil for about 5 minutes until the raisins soften and absorb water.
Step 3: In a small bowl, whisk together light brown sugar, cornstarch, ground cinnamon, and salt.
Step 4: Pour the sugar and spice mixture into the boiling raisin pot. Stir continuously and cook until thickened, about 1–2 minutes, until it reaches a pudding-like consistency.
Step 5: Remove from heat and stir in vinegar and butter until melted and fully incorporated. Let the filling cool for about 15 minutes until warm but not steaming hot.
Step 6: Place the bottom pie crust in a 9-inch deep-dish pie plate. Spoon the cooled raisin filling evenly into the crust.
Step 7: Cover with the top crust, crimp or flute the edges as desired, and cut vent holes in the top crust to allow steam to escape during baking.
Step 8: Bake for about 30 minutes or until the crust is a beautiful golden brown. If the edges brown too quickly, cover them with foil strips or a pie shield.
Step 9: Allow the pie to cool for at least 1 hour before slicing to let the filling set for cleaner slices.

Tips & Variations

Add a teaspoon of orange or lemon zest to the filling for a fresh citrus twist.
Use homemade pie crust or your favorite store-bought variety for convenience.
Cover the pie edges early in baking if they start to brown too fast to prevent burning.
For extra richness, brush the top crust with an egg wash before baking to enhance browning.

Storage

Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave or warm the whole pie briefly in a low oven. Allow the pie to come to room temperature before serving for best texture.

How to Serve

A close-up image of one slice of pie on a white square plate set on a white marbled surface. The pie has two layers: the bottom layer is a golden brown flaky crust, and the top layer is a thick, slightly cracked golden crust with a rough texture. Between the crust layers is a rich filling made up of dark brown, shiny cooked raisins and small bits of lighter dried fruit, giving a sticky, juicy look. The edge of the crust is crimped and browned more deeply, adding texture and color contrast to the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of raisins?

Yes, you can substitute other dried fruits such as currants, chopped dates, or dried cranberries to vary the flavor while keeping the same method.

Do I need to precook the filling before assembling the pie?

Yes, cooking the raisin filling ensures the raisins soften and the mixture thickens properly, preventing a runny pie after baking.