If you’re searching for a dessert that tastes like a warm hug from your grandma’s kitchen, this Old Fashioned Raisin Pie Recipe is sure to steal your heart. With its luscious, thick raisin filling infused with cinnamon and a touch of vinegar, encased in a golden flaky double crust, it’s a slice of nostalgia that brings the past right into your present. Whether you’re new to raisin pies or have fond memories of this classic, this recipe promises a comforting, sweet, and slightly tangy treat that’s surprisingly easy to make and wonderfully satisfying.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for this Old Fashioned Raisin Pie Recipe, you’ll appreciate how each simple component shines through to build the perfect balance of flavors and textures. From the plump raisins to the warm spices and rich butter, every item plays a crucial role in creating that timeless taste we all adore.
- 3 cups raisins: These bring the iconic chewy sweetness and juiciness that define the pie’s filling.
- 3 cups water: Helps to soften the raisins and create a luscious syrup.
- ¾ cup light brown sugar (packed): Adds depth with its molasses notes and sweetness without overpowering.
- 3 Tablespoons cornstarch: Essential for thickening the filling to that perfect pudding-like consistency.
- ¾ teaspoon ground cinnamon: Gives the pie its warm, inviting spice characteristic of Old Fashioned pies.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 4 teaspoons vinegar: A little tang that brightens the filling and keeps it from tasting too heavy.
- 1½ Tablespoons butter: Adds richness and a melt-in-your-mouth texture to the filling.
- Pie crust pastry for double crust: The flaky, golden vessel that holds all your delicious filling beneath and above.
How to Make Old Fashioned Raisin Pie Recipe
Step 1: Prepare and soften the raisins
Start by placing the raisins and water into a medium saucepan and bringing it to a boil over medium-high heat. Let this mixture boil for about five minutes. This step hydrates the raisins, plumping them up and releasing their natural sweetness into the water, creating the base of your filling.
Step 2: Combine dry ingredients and thicken the filling
While your raisins are boiling, whisk together brown sugar, cornstarch, cinnamon, and salt in a small bowl. Once your raisin-water mixture is boiling, add this blend and continue cooking for another one to two minutes. You’ll notice the filling thickening quickly thanks to the cornstarch, preparing that luscious texture you look forward to in every bite of an Old Fashioned Raisin Pie Recipe.
Step 3: Finish the filling with vinegar and butter
Remove the saucepan from heat and stir in the vinegar and butter. The vinegar is a secret ingredient that adds a subtle tang, cutting through the sweetness and brightening the overall flavor. The butter melts and enriches the filling, making it velvety smooth. Let the mixture cool for about 15 minutes before moving on.
Step 4: Assemble the pie
Roll out your bottom pie crust and place it gently into a 9-inch deep dish pie plate. Spoon your cooled raisin filling evenly into the crust. Cover with the top crust and crimp the edges securely. Don’t forget to cut a few vent holes in the top crust to let steam escape as it bakes—that keeps the pastry flaky and prevents sogginess.
Step 5: Bake until golden brown
Pop your pie into a preheated oven at 425℉ and bake for 30 minutes, or until you see that gorgeous golden-brown crust forming. Keep a close watch on the edges and if they start to brown too fast, shield them with foil strips to prevent burning, allowing the whole pastry to cook evenly.
Step 6: Let it cool before serving
Patience is key! Once out of the oven, allow your Old Fashioned Raisin Pie to cool for at least one hour. This resting time lets the filling set beautifully, making slicing easier and perfecting the texture and flavor marriage inside every slice.
How to Serve Old Fashioned Raisin Pie Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar or a dollop of freshly whipped cream complement the sweet and spiced filling beautifully. For a nostalgic touch, a scoop of creamy vanilla ice cream alongside each warm slice invites the perfect sweet-and-cool contrast everyone loves.
Side Dishes
This pie stands strong on its own but pairs wonderfully with a simple cup of black coffee or hot tea, especially if you want to balance the richness with something warm and slightly bitter. If you’re serving a larger meal, a fresh green salad with a tangy vinaigrette can refresh the taste buds between bites of this luscious pie.
Creative Ways to Present
For a rustic charm, serve slices on vintage plates with gingham napkins or wooden boards to evoke a homey feel. You might also consider mini individual pies using small tart pans for a delightful party presentation, allowing everyone their personal Old Fashioned Raisin Pie experience.
Make Ahead and Storage
Storing Leftovers
Cover your leftover raisin pie tightly with plastic wrap or foil and keep it refrigerated. It will stay good for up to four days, retaining its moist filling and flaky crust when properly stored.
Freezing
If you want to save some for later, you can freeze the pie either baked or unbaked. Wrap it well with plastic and foil to prevent freezer burn, and store it for up to three months. When ready, thaw overnight in the fridge before reheating or baking.
Reheating
To bring leftover pie back to life, gently reheat in a 350℉ oven for 10 to 15 minutes until warmed through. Avoid microwaving if possible, as it can make the crust soggy instead of crisp and flaky.
FAQs
Can I substitute raisins with other dried fruits?
Absolutely! While raisins give this pie its classic identity, dried currants, chopped dates, or even a mix of dried cherries and cranberries offer delightful variations. Just keep the quantity similar to maintain the filling’s consistency.
Is vinegar really necessary in the filling?
Yes, the vinegar provides a subtle acidity that balances the sweetness and enriches the filling’s complexity. It’s a small but impactful ingredient that makes this Old Fashioned Raisin Pie Recipe uniquely delicious.
Can I make this pie gluten-free?
Definitely! Use your favorite gluten-free pie crust in place of regular pastry. Just be sure the crust can handle a double layer and holds up well to baking to enjoy that flaky finish.
How can I prevent the crust edges from burning?
Keep a close eye on your pie while baking. If the edges brown too quickly, cover them with foil strips or a pie crust shield to protect them while the rest of the pie finishes baking evenly.
What is the best way to serve the pie? Warm or cold?
This pie is wonderful either way. Many prefer it warm with a scoop of vanilla ice cream, but it’s also delicious at room temperature, allowing the filling to fully set and flavors to mellow beautifully.
Final Thoughts
If you are looking for a nostalgic dessert that brings smiles and cozy memories, do give this Old Fashioned Raisin Pie Recipe a try. It’s a heartfelt classic that’s surprisingly simple and incredibly rewarding. Once you taste that sweet, spiced filling and flaky crust, you’ll find it’s a pie that you want to make again and again to share with those you love.
Print
Old Fashioned Raisin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old Fashioned Raisin Pie is a nostalgic treat that combines plump, sweet raisins cooked in a spiced, thickened syrup and baked within a flaky double pie crust. Its rich, comforting flavor with hints of cinnamon and a touch of vinegar adds complexity to the sweet filling. Perfect as a classic dessert for family gatherings or holiday celebrations.
Ingredients
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
Crust
- Pie crust pastry for double crust
Instructions
- Preheat Oven: Set your oven to 425℉ (220℃) to get it ready for baking the pie later.
- Cook Raisins: In a medium saucepan, combine the raisins and water. Bring the mixture to a boil over medium-high heat and let it boil for 5 minutes to soften the raisins.
- Thicken Filling: In a small bowl, mix together brown sugar, cornstarch, cinnamon, and salt. Stir this dry mix into the boiling raisin mixture and cook for 1-2 minutes until the filling thickens. Remove the saucepan from heat.
- Add Finishing Touches: Stir in the vinegar and butter into the hot filling until well combined. Allow the filling to cool for about 15 minutes so it can set slightly before assembling the pie.
- Assemble Pie: Fit the bottom pie crust into a 9-inch deep dish pie plate. Pour the cooled raisin filling into the crust. Cover with the top crust, crimp the edges to seal, and cut vent holes to release steam during baking.
- Bake Pie: Place the pie on the middle rack of the preheated oven and bake for 30 minutes, or until the crust is golden brown. Monitor the edges and cover them with foil if they brown too quickly.
- Cool and Serve: Let the pie cool for at least 1 hour before slicing to allow the filling to fully set for cleaner slices and optimal flavor.
Notes
- Watch the pie edges while baking and cover with foil if they brown too fast to prevent burning.
- Allow the pie to cool completely before slicing to avoid a runny filling.
- If you prefer, you can brush the crust with an egg wash before baking for a shinier finish.
- Use unsalted butter for better control over the saltiness of the filling.
- Serving with a dollop of whipped cream or vanilla ice cream complements the warm flavors wonderfully.
