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
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
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.
