Description

This Old Fashioned Raisin Pie is a classic dessert featuring a rich, spiced raisin filling thickened with cornstarch and balanced with a hint of vinegar and butter, all encased in a flaky double crust. Perfectly baked to a golden brown, this comforting pie offers a nostalgic taste of homemade warmth and sweetness.

Ingredients

Scale

Filling 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

Pie crust pastry for double crust (enough for top and bottom crusts)

Instructions

Preheat the oven: Set your oven temperature to 425°F (220°C) to prepare for baking the pie.
Cook the raisins: Combine the raisins and water in a medium saucepan. Bring the mixture to a boil over medium-high heat and let it boil for 5 minutes to soften the raisins and infuse the water flavor.
Prepare and incorporate thickener and spices: In a small bowl, mix the brown sugar, cornstarch, ground cinnamon, and salt. Add this mixture to the boiling raisin mixture. Continue cooking and stirring until the filling thickens, which should take about 1 to 2 minutes. Then remove the pan from the heat.
Add vinegar and butter: Stir in the vinegar and butter to the thickened filling until fully incorporated. Allow the filling to cool for about 15 minutes to ensure it sets slightly before assembling the pie.
Assemble the pie: Place the bottom pie crust into a 9-inch deep dish pie plate. Spoon the cooled raisin filling evenly over the crust. Cover with the top crust, crimping the edges to seal, and cut vent holes in the top to allow steam to escape during baking.
Bake the pie: Bake in the preheated oven for 30 minutes, or until the crust is golden brown. Monitor the edges closely, and cover them with foil if they begin to brown too quickly.
Cool before serving: Let the pie cool for at least 1 hour after baking to allow the filling to set properly before slicing and serving.

Notes

Ensure to cool the filling before assembling the pie to prevent the crust from getting soggy.
Cover the edges of the crust with foil if they brown too fast during baking to avoid burning.
The vinegar adds a subtle tang that balances the sweetness of the raisins.
This pie is best served at room temperature or slightly warm.
For a deeper flavor, consider soaking the raisins overnight beforehand.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Old Fashioned Raisin Pie, Raisin Pie, Classic Pie, Homemade Pie, Dessert Pie, Raisin Dessert, Fall Pie Recipe