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Old Fashioned Raisin Pie Recipe

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★★★★★

4.8 from 71 reviews

This Old Fashioned Raisin Pie recipe features a rich, thickened raisin filling enhanced with warm cinnamon and a touch of vinegar, encased in a flaky double pie crust. Perfectly sweetened and beautifully spiced, this nostalgic dessert is baked to golden perfection and cooled for ideal slicing.

Ingredients

Scale

Filling

  • 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

  • Pie crust pastry for a double crust (top and bottom)

Instructions

  1. Preheat the oven. Set your oven to 425 ℉ (about 220 ℃) so it’s ready once the pie is assembled.
  2. Cook the raisins. In a medium saucepan, combine the 3 cups raisins and 3 cups water. Bring to a boil over medium–high heat. Keep it at a rolling boil for about 5 minutes so the raisins soften and absorb water.
  3. Mix the thickening & flavoring ingredients. In a small bowl, whisk together the ¾ cup light brown sugar, 3 tablespoons cornstarch, ¾ teaspoon ground cinnamon, and ¼ teaspoon salt.
  4. Combine with the raisin mixture. Pour the sugar, cornstarch, and spice mixture into the boiling raisin pot. Stir continuously and cook until the mixture thickens, about 1–2 minutes, achieving a pudding-like consistency to hold shape in the pie.
  5. Finish the filling. Remove from heat. Stir in 4 teaspoons vinegar and 1½ tablespoons butter until melted and fully incorporated. Let the filling cool for about 15 minutes until warm but not steaming.
  6. Assemble the pie. Place the bottom crust in a 9-inch deep-dish pie plate. Spoon the cooled raisin filling evenly into the crust. Top with the second crust, crimp or flute the edges as desired, and cut vent holes in the top crust for steam to escape during baking.
  7. Bake. Bake for about 30 minutes or until the crust is golden brown. If edges brown too quickly, cover them with foil strips or a pie shield to prevent burning.
  8. Cool and serve. Let the pie cool for at least 1 hour before slicing to allow the filling to set and create clean slices.

Notes

  • For a citrus twist, add a teaspoon of lemon or orange zest to the filling before cooking.
  • Use a glass or ceramic pie plate for even baking.
  • Covering pie edges after 20 minutes prevents over-browning.
  • Raisin quality impacts flavor; use plump, high-quality raisins.
  • The vinegar balances the sweetness and adds depth to the filling.

Keywords: raisin pie, old fashioned pie, vintage dessert, baked pie, raisin filling, double crust pie, cinnamon pie, classic dessert

Find it online: https://tastemadebyclara.com/old-fashioned-raisin-pie-recipe/