restaurant_menu Recipes

Classic Raisin Pie Recipe: A Nostalgic Slice of Comfort

calendar_today September 29, 2026 schedule 1 min read

timer

Prep

25 minutes

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Cook

40 minutes

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Rest

1 hour

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Cool

1 hour

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Servings

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Calories

320 kcal

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Per Serving

2.50

A classic raisin pie recipe filled with plump raisins, walnuts, and a hint of citrus.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Pie Filling

check Raisins - 2 cups check Brown sugar - 1 cup check Water - 1 ⅓ cups check Cornstarch - 3 tbsp check Orange juice - ½ cup check Orange zest - 1 tsp check Lemon juice - 3 tbsp check Walnuts, chopped - ½ cup

Pie Crust

check Pie crust dough - Enough for 2 crusts

Topping

check Egg white, beaten - 1 check Granulated sugar - 1–2 tsp

hardware Essential Tools

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9-inch pie plate

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Medium saucepan

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Whisk

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Measuring cups and spoons

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Rolling pin

format_list_numbered Preparation

Making the Filling

In a medium pot, whisk together sugar, cornstarch, and water until smooth.

Stir in orange juice, zest, lemon juice, and raisins.

Cook over medium heat until bubbling and thickened, then simmer for 1 more minute.

Assembling the Pie

Remove from heat, stir in walnuts, and let the mixture cool completely.

Line a 9-inch pie plate with one crust.

Fill with the cooled raisin mixture.

Cover with the second crust, sealing the edges, and cut small vents on top.

Baking the Pie

Brush with beaten egg white and sprinkle lightly with sugar.

Bake at 400°F for 35–40 minutes, shielding with foil if the crust browns too quickly.

Let the pie cool at least 1 hour before slicing.

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Try These Variations

Spice it up

Add a dash of cinnamon, nutmeg, or cloves to the raisin filling for a warm, spiced flavor.

Nutty Delight

Try using pecans or almonds instead of walnuts for a different nutty flavor profile.

Boozy Boost

Stir in a tablespoon of rum or brandy to the filling for an extra kick.

Crumble Topping

Skip the top crust and use a buttery crumble topping instead for added texture.

Chef's Pro Tips

Use high-quality raisins

Opt for plump, moist raisins for the best flavor and texture.

Don’t overbake

Overbaking can lead to a dry crust and runny filling. Bake until the crust is golden brown and the filling is bubbly.

Cool completely

Allow the pie to cool completely before slicing to ensure the filling sets properly.

Storage Guide

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Store leftover raisin pie in the refrigerator, covered, for up to 3-4 days. Reheat individual slices in the microwave or oven before serving. For longer storage, freeze the pie for up to 2-3 months.

Avoid These Mistakes

✕ Using stale raisins

Stale raisins will be dry and lack flavor.

✕ Overcooking the filling

Overcooking can result in a thick, gluey texture.

✕ Not cooling the pie completely

Slicing the pie before it has cooled can result in a runny filling.

nutrition Nutrition Facts

Per serving: 1 slice

320 Calories

15g Fat

4g Protein

45g Carbohydrates

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

flag Conclusion

This classic raisin pie recipe is a heartwarming dessert that’s perfect for any occasion. With its sweet, tangy filling and flaky crust, it’s sure to become a family favorite. Enjoy a slice of tradition and savor the comforting flavors of this old-fashioned treat.

sell Related Topics

#old fashioned pie #dessert recipes #homemade pie #raisin recipes #comfort food

Frequently Asked Questions

Can I use store-bought pie crust? expand_more

Yes, store-bought pie crust can be used, but homemade crust will always provide the best flavor and texture.

Can I freeze raisin pie? expand_more

Yes, you can freeze raisin pie for up to 2-3 months. Wrap it tightly in plastic wrap and foil before freezing.

Can I make the filling ahead of time? expand_more

Yes, the filling can be made ahead of time and stored in the refrigerator for up to 2 days. Assemble and bake the pie just before serving.

What type of raisins are best for this pie? expand_more

Regular or golden raisins work well. Use whichever you prefer, or a combination of both!

Can I use a different type of nut? expand_more

Yes, you can substitute pecans, almonds, or any other nut you like for the walnuts.

How do I prevent the crust from browning too quickly? expand_more

If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.

Why is my filling runny? expand_more

A runny filling can be caused by not cooking the filling long enough or not allowing the pie to cool completely before slicing. Make sure to simmer the filling until it thickens and let the pie cool for at least an hour before cutting.