Old Fashioned Raisin Pie
Old Fashioned Raisin Pie is a classic vintage dessert that tastes exactly like the one Grandma used to make. This traditional recipe features a rich cinnamon-spiced filling packed with plump raisins and enclosed in a flaky double crust. It is a budget-friendly treat that serves as a perfect alternative to mincemeat pie for the holidays.
Ingredients
- 2 9-inch pie crusts (homemade or store-bought)
- 3 cups raisins dark, golden, or a mix
- 2 ¼ cups water
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest optional
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract optional
- 2 egg yolks optional, for a creamier filling
Egg wash (optional):
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400°F. Fit 1 pie crust into a 9-inch pie dish; chill while making filling.
- In a saucepan, combine raisins, water, sugar, cinnamon, and salt. Simmer 5–7 minutes to plump raisins.
- Whisk cornstarch with a few tablespoons cool water to form a smooth slurry. Stir into saucepan and simmer 1–2 minutes until glossy and thick.
- Remove from heat. Stir in lemon juice, zest (optional), butter, and vanilla (optional).
- Optional yolks: Temper yolks with a few spoonfuls of hot filling, whisk back into pot until blended.
- Cool filling 10–15 minutes, then pour into chilled crust.
- Top with second crust, crimp edges, and cut vents. Brush with egg wash if using.
- Bake 20 minutes at 400°F, then reduce to 350°F and bake 25–35 minutes until crust is golden and filling looks set.
- Cool at least 3 hours before slicing.
Notes
Don’t skip the stovetop thickening step. It’s the easiest way to avoid a runny pie.
A fully cooled pie slices cleaner and tastes more balanced.
If crust edges brown fast, shield with foil during the last part of baking.
Tried this recipe?Let us know how it was!