The Best Recipe for a Raisin Pie

You are in for a very underappreciated dessert experience if you have never tasted Recipe for a Raisin Pie. Warm, buttery, and loaded with large, juicy raisins hung in a velvety, spiced custard, this pie tastes All baked into a flaky, golden crust, it has just the right balance of sweetness with a trace of cinnamon, nutmeg, and vanilla.

Though some may label it as traditional, let’s be honest some of the best sweets are! Trust me; this one deserves a comeback whether you’re presenting it for the holidays, a laid-back Sunday supper, or just because you love a great homemade pie.

If you love old-fashioned desserts, be sure to check out this Homemade Maple Donut Bars recipe for another bakery-style treat!

Why You Will Enjoy This Recipe?

• One of those pies that makes one feel like home with each taste is classic and nostalgic.
• Rich and Comfortable – It is simple comfort food with the creamy filling, toasty spices, and juicy raisins.
• Super Easy to Make: Just mix, pour, and bake; no difficult methods!
• Perfectly balanced flavors—sweet, buttery, and spiced just right—not overbearing, simply wonderful.

If you enjoy experimenting with different fruit pies, try this Canned Cherry Pie Recipe for another delicious homemade option.

Ingredients:

All you need to create this delectable raisin pie is :

Making Raisin Pie:

First step: get the oven ready.

Turn on the oven to 350°F (175°C). Roll out a handmade pie dough and set it in a 9-inch pie dish.

Second: Moisten the raisins.

Soak the raisins in a small bowl using two tablespoons of warm water for roughly five minutes. This makes the pie’s them particularly juicy.

Third step: combined the custard filling.

Whisk the eggs, sugar, milk, vanilla essence, melted butter, cinnamon, nutmeg, salt until creamy in a large bowl.

Step 4: Create the Pie.

Arrange the soaking raisins fairly throughout the pie crust. Over them, pour the custard mixture such that it distributes evenly.

Fifth step: bake till perfect.

Bake the pie for 45 minutes, or until the filling is firm and brown on top.

Step 6: Chill and Present

Let the pie chill totally before cutting. This guarantees correct filling set so that every slice is flawless.

Now take a fork and get ready to savor one of the most consoling pies ever!

If you’re new to pie crust baking, check out Is Pie Crust Better with Butter or Crisco? for tips on choosing the best fat for your crust.

Advice for the Perfect Raisin Pie

• Key is soaking the raisins to preserve them soft and juicy rather than chewy and dry.
• Use freshly grated nutmeg; the flavor difference is quite remarkable.
• Don’t Overbake; when you remove the filling, it should be set just slightly jiggly in the middle.
• Let It Cool Completely: As the custard thickens, the texture just becomes right.
• Search for extra richness. It is – This elevates a dollop of whipped cream or a scoop of vanilla ice cream.
• Although raisin pie tastes great on its own, try presenting it with these ideas to make it particularly memorable.

Serving Suggestions:

• A Scoop of Vanilla Ice Cream: Unbeatable is the warm pie plus cold ice cream combination.
• Whipped cream is light, frothy and the ideal garnish.
• For a lovely bakery-style finish, dust powdered sugar.
• Drizzle caramel sauce if you enjoy things extra sweet and rich.

Make Ahead and Storage for Leftovers:

Respecting Leftovers:

Store remaining pie in an airtight container or securely wrapped with plastic wrap. It will keep in the refrigerator for maybe four days.

Halting:

Sure! This pie should keep for up to two months frozen. Just let it cool totally, then securely cover it with foil and plastic wrap before freezing. Before serving, thaw in the refrigerator overnight.

Reheating:

Reheat oven to 300°F for ten minutes to get a fresh-baked feel.
Heat slices in 15-second intervals till warm in a microwave.

Questions and Answers

Can I substitute golden raisins for ordinary raisins?

Quite sure! Golden raisins look wonderful in the pie and have a somewhat different taste.

Which pie crust would be ideal?

Best is a buttery, flaky crust. For a variation, use a graham cracker crust, handmade, store-bought, or even another.

Can I put nuts in this pie?

Exactly! Walnuts or chopped pecans give a good crunch and go wonderfully with the tastes.

How can I stop a bottom crust from becoming soggy?

To help the crust remain crisp, blind-bake it for ten minutes then add the filling.

Conclusion

Rich, cosy, and bursting with warm, nostalgic tastes that simply feel like home this Raisin Pie is This recipe is likely to be a delight whether the occasion is a holiday table, a weekend treat, or just because you love pie.

So cut it up, add some whipped cream, and savor every morsel. Joyful baking! 🥧✨

If you’re new to pie crust baking, check out Is Pie Crust Better with Butter or Crisco? for tips on choosing the best fat for your crust.

Classic Raisin Pie

A traditional and flavorful raisin pie made with a sweet, spiced raisin filling encased in a flaky, buttery crust. Perfect for holiday gatherings or as a nostalgic homemade dessert.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Pies & Tarts, Desserts

Cuisine American, Canadian

Servings 8

Calories 350 kcal

Ingredients

  

• For the Raisin Filling:
• 2 cups 320g raisins
• 1 ½ cups 360ml water
• ½ cup 100g granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon lemon juice freshly squeezed
• 1 tablespoon unsalted butter
• For the Pie Crust:
• 2 ½ cups 315g all-purpose flour
• 1 teaspoon salt
• 1 cup 226g unsalted butter, cold and cubed
• 6-8 tablespoons 90-120ml ice water
• Optional for the Top Crust:
• 1 egg for egg wash
• 1 tablespoon milk for egg wash

Instructions

 

• Step 1: Prepare the Pie Dough
• In a large mixing bowl, whisk together the flour and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
• Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Step 2: Prepare the Raisin Filling
• In a medium saucepan, combine the raisins and water. Bring to a boil over medium heat.
• In a separate bowl, mix together sugar, cornstarch, cinnamon, nutmeg, and salt. Stir this dry mixture into the boiling raisins.
• Continue to cook and stir for 2-3 minutes until the mixture thickens.
• Remove from heat and stir in lemon juice and butter. Let the filling cool slightly before assembling the pie.
• Step 3: Assemble the Pie
• Preheat oven to 375°F (190°C).
• Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie plate.
• Transfer the dough to the pie plate and trim any excess, leaving a slight overhang.
• Pour the slightly cooled raisin filling into the crust.
• Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal.
• Cut a few small slits on the top crust to allow steam to escape.
• Step 4: Bake the Pie
• (Optional) Whisk together 1 egg and 1 tablespoon of milk, then brush over the top crust for a golden finish.
• Bake for 35-40 minutes, or until the crust is golden brown.
• Remove from oven and allow the pie to cool for at least 2 hours before slicing.

Notes

• Cold butter is key to a flaky crust—avoid overworking the dough.
• Let the filling cool slightly before adding it to the crust to prevent a soggy bottom.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

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