Old Fashioned Raisin Pie
Old Fashioned Raisin Pie is a beloved, heritage dessert featuring plump raisins simmered in a sweet, spiced filling and baked in a golden flaky crust. With brown sugar, cinnamon, and vanilla, this vintage pie offers comforting flavor and deep nostalgia. Perfect for holidays, potlucks, or reviving family traditions, this pie is surprisingly simple to make and always leaves a lasting impression.
Ingredients
- 4 cups water
- 4 cups raisins
- 1 cup light brown sugar
- 5 tablespoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons lemon juice
- 3 tablespoons butter not margarine
- 1 teaspoon vanilla extract
- 2, 9- inch deep dish pie shells
Instructions
- Preheat oven to 375°F (190°C).
- In a large saucepan, bring water and raisins to a boil. Reduce heat and simmer for 5 minutes until raisins are plump.
- In a bowl, whisk brown sugar, cornstarch, cinnamon, and salt.
- Stir the sugar mixture into the raisins. Cook, stirring constantly, until thick and gently boiling.
- Remove from heat. Stir in lemon juice, butter, and vanilla until smooth and butter is melted.
- Pour the filling into two unbaked pie shells.
- Cover with top crust or lattice, seal edges, and cut slits if using a full crust.
- Bake for 40–45 minutes, or until crust is golden and filling is bubbling.
- Cool completely to allow filling to set before serving.
Notes
- Be sure raisins are fully plumped for a moist, tender filling.
- Use cold butter in homemade crusts for optimal flakiness.
- Filling can be prepared a day in advance and stored in the fridge.
- Freezes well: wrap cooled pie tightly and freeze up to 3 months.