Old Fashioned Raisin Pie

Few desserts evoke nostalgic warmth quite like an Old Fashioned Raisin Pie. This time-honored classic is steeped in history, often referred to as a funeral pie or desperation pie, tracing its roots back to a time when fresh fruit was scarce. It’s one of those humble yet deeply satisfying pies that remind us how simple pantry staples can be transformed into something truly special. Sweet, rich raisins simmered to plump perfection and enveloped in a spiced, silky filling — it’s a pie that’s as comforting as a cozy quilt on a cold evening.

This raisin pie is a staple at many Midwestern tables, especially during the holidays or at family reunions, where its deep flavor and old-school charm shine. With just a few ingredients and a bit of patience, you can recreate a dessert that’s stood the test of time. Whether you're reviving a family tradition or discovering this pie for the first time, it's a rewarding bake that never fails to impress.

Why You’ll Love Old Fashioned Raisin Pie

• Rich, spiced flavor — cinnamon and vanilla bring warmth to every bite
• Simple, pantry-friendly ingredients — raisins, cornstarch, brown sugar, and pie crusts
• Deeply nostalgic — connects generations through its comforting, traditional taste
• Perfect for holidays — especially Thanksgiving, Christmas, and Easter
• Freezer-friendly — bake ahead and freeze for busy occasions
• Unique dessert — a conversation starter that surprises and delights guests

Ingredients You’ll Need

• 4 cups water — the base for plumping the raisins and creating the filling
• 4 cups raisins — use high-quality seedless raisins (golden or dark work equally well)
• 1 cup light brown sugar — adds deep, caramel-like sweetness
• 5 tablespoons cornstarch — thickens the filling to a pudding-like consistency
• ½ teaspoon cinnamon — adds cozy, spiced depth
• ½ teaspoon salt — enhances all the other flavors
• 2 teaspoons lemon juice — brightens the sweetness and adds balance
• 3 tablespoons butter (not margarine) — for richness and a glossy finish
• 1 teaspoon vanilla extract — brings warm flavor and aroma
• 2, 9-inch deep dish pie shells — store-bought or homemade, your choice

Tip: If you're making your own crust, use cold butter and a bit of vinegar in the dough for extra flakiness and flavor.

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) so it's ready when your pies are filled and assembled.

2. Simmer the Raisins

In a large saucepan, combine 4 cups of water with 4 cups of raisins. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently for 5 minutes. The raisins will plump up beautifully, becoming tender and juicy — this step is crucial for a moist filling.

Don't rush this step. Properly plumped raisins are the heart of this pie!

3. Prepare the Sugar Mixture

While the raisins simmer, whisk together the brown sugar, cornstarch, cinnamon, and salt in a medium mixing bowl. This blend will act as the thickener and bring flavor into the heart of the pie.

4. Thicken the Filling

Gradually add the sugar mixture to the simmering raisins, stirring constantly. The mixture will begin to thicken as the cornstarch activates. Continue stirring until it reaches a gentle boil and becomes glossy and thick. This should take about 5–8 minutes.

5. Finish the Filling

Remove the saucepan from the heat. Stir in the lemon juice, butter, and vanilla extract. The butter will melt into the hot filling, creating a silky, smooth texture. Let the mixture cool slightly — it should still be warm but not hot enough to cook the pie crust prematurely.

6. Assemble the Pies

Place your two unbaked 9-inch deep dish pie shells on a baking sheet (to catch any drips). Divide the raisin filling evenly between the two shells. The filling should be thick and scoopable.

7. Top the Pies

Top each pie with either a full crust (with slits cut for steam to escape) or a lattice crust for a rustic, homemade look. Seal and crimp the edges to prevent leaks. For a golden finish, you can brush the crust with an egg wash (1 egg beaten with 1 tablespoon of milk).

8. Bake

Place the pies in the preheated oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling at the edges. Rotate the pies halfway through to ensure even baking.

9. Cool and Serve

Remove the pies from the oven and allow them to cool on a wire rack for at least 2 hours. This cooling time is essential — it allows the filling to set properly. Serve at room temperature or slightly warmed, plain or with a scoop of vanilla ice cream.

Serving and Storage Tips

• To serve: Serve slices warm or at room temperature. Great with whipped cream or vanilla ice cream.
• Storage: Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Fully baked pies can be cooled, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the fridge and warm gently before serving.
• Make-ahead tip: The filling can be made a day ahead and stored in the fridge until ready to assemble.

Helpful Notes

• Golden vs. dark raisins: Either can be used; golden raisins offer a slightly milder flavor and lighter color.
• Add-ins: Some versions include chopped walnuts or a splash of rum for added richness.
• Adjusting sweetness: If using very sweet raisins, you can reduce the sugar slightly to balance.
• Crust tricks: Chill the assembled pies for 10 minutes before baking to help the crust hold its shape.

Frequently Asked Questions

1. Can I make this pie with other dried fruits?

Yes! While raisins are traditional, dried currants, chopped prunes, or a raisin-date mix work wonderfully.

2. How do I prevent a soggy bottom crust?

Blind baking the bottom crust for 5–7 minutes before filling can help. Also, ensure the filling isn’t too wet.

3. Do I have to use both pies at once?

Not at all — the recipe makes two pies, but you can easily halve it if you only want to bake one.

4. Is this pie very sweet?

It has a deep, sweet flavor thanks to the raisins and brown sugar, but the lemon juice helps balance it out.

5. Can I serve this warm out of the oven?

You can, but the filling will be quite soft. For clean slices, let the pie cool and set fully.

Final Thoughts

Old Fashioned Raisin Pie is a comforting, soul-warming dessert that deserves a comeback in modern kitchens. While it may not be the flashiest pie on the table, its humble charm and rich flavor win over every crowd. It tells a story — of simpler times, resourceful bakers, and the power of tradition.

From its silky filling to the buttery crust, every bite feels like home. Whether you’re baking it for a family gathering, holiday celebration, or just to explore a piece of culinary history, this raisin pie is a timeless treasure. Embrace its vintage roots and let this classic recipe bring warmth and sweetness to your table once again.