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.
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.