Raisin Pie
Indulge in the nostalgic flavors of a classic raisin pie with this simple yet irresistible recipe. Bursting with plump, simmered raisins and a luscious blend of warm spices like cinnamon and nutmeg, this comforting dessert is nestled between two layers of buttery, flaky pie crust. Sweetened with a mix of granulated and brown sugar for depth, the rich filling gets a tangy twist from a hint of lemon juice, perfectly balancing the sweetness. Whether you’re baking it for a special occasion or craving a touch of old-fashioned charm, this golden-baked pie is easy to make and ideal for sharing. Serve it warm or at room temperature for a dessert that tastes like home. Perfect for raisin pie enthusiasts and lovers of vintage recipes alike!
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Recipe Information
Ingredients
- 2 cups raisins
- 1.5 cups hot water
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 2 pieces prepared pie crusts, unbaked
- 1 tablespoon milk (for brushing, optional)
- 1 tablespoon sugar (for sprinkling, optional)
Instructions
Preheat your oven to 425°F (220°C).
In a medium saucepan, combine the raisins and hot water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes to plump the raisins.
In a small bowl, mix together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
Gradually stir the sugar mixture into the simmering raisins. Cook and stir over medium-low heat until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the butter and lemon juice. Allow the filling to cool slightly.
Line a 9-inch pie pan with one of the unbaked pie crusts, pressing it gently into the edges.
Pour the cooled raisin filling evenly into the prepared crust.
Cover the pie with the second pie crust. Trim and seal the edges by pressing with a fork or your fingers. Cut a few small slits in the top crust to allow steam to escape.
If desired, brush the top crust with a little milk and sprinkle with sugar for extra shine and sweetness.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Remove the pie from the oven and cool on a wire rack for at least 2 hours before slicing and serving.
Serve the pie warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 423.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2552 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
