Easy 5-Ingredient Filling & Flaky Crust

This raisin pie recipe brings back warm memories of Grandma’s kitchen. Raisin pie, a classic American dessert, might sometimes be overlooked, but it’s a true comfort food. There’s something special about a warm slice with its sweet and spiced raisin filling nestled in a flaky, buttery crust.

This recipe will guide you through each step, making it easy to create a perfect raisin pie from scratch. Whether you’re a seasoned baker or just starting out, you’ll find this recipe simple to follow. For other delicious desserts, try our strawberry cheesecake cookies.

Get ready to enjoy the delicious aroma filling your home as you bake this timeless treat. The combination of plump, juicy raisins and warm spices creates a truly irresistible filling. And the homemade crust? Let’s just say it’s worth every bit of effort. You’re going to love this!

Ingredients

Here’s everything you’ll need to make this delicious raisin pie. I like to gather all my ingredients before I start baking. It makes the process so much smoother!

For the Pie Crust

• 2 ½ cups all-purpose flour (I prefer unbleached, but regular works fine)
• 1 tsp salt
• ½ cup shortening (Crisco or similar vegetable shortening)
• ½ cup (1 stick) unsalted butter, very cold and cut into cubes
• 6-8 tablespoons ice water

For the Raisin Filling

• 2 cups raisins (I love a mix of dark and golden)
• 1 cup boiling water
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup cornstarch
• 2 large eggs
• ¼ cup (½ stick) unsalted butter, melted
• 1 tablespoon apple cider vinegar (white vinegar works too)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Making the Pie Crust

A homemade pie crust is the key to a truly delicious raisin pie. Don’t worry, it’s easier than you think! If you’re feeling adventurous, you could also try making cinnamon roll pie crust.

Mixing the Dough

In a large bowl, whisk together the flour and salt. Cut in the cold shortening and butter using a pastry blender or your fingertips. Work quickly until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don’t overmix!

Rolling and Shaping the Dough

Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This helps the gluten relax, making the crust easier to roll and preventing it from shrinking during baking. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides. Trim and crimp the edges.

Blind Baking the Crust

Blind baking means baking the crust before adding the filling. This is important for raisin pie because it prevents a soggy bottom. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, until lightly golden. This creates a crisp and sturdy base for your delicious raisin filling. For more information on the benefits of raisins, check out this article on raisin nutrition.

Making the Raisin Filling

The raisin filling is where the magic happens! This recipe creates a filling that’s perfectly sweet and spiced.

Preparing the Raisins

Plumping the raisins adds moisture and improves their texture. In a saucepan, combine the raisins and boiling water. Bring to a simmer over medium heat, then remove from heat and let the raisins soak for at least 15 minutes. Alternatively, you can soak the raisins in boiling water in a heatproof bowl for 30 minutes. Drain the raisins well before adding them to the filling. This plumping process makes the raisins extra juicy!

Combining the Filling Ingredients

In a large bowl, whisk together the sugar, brown sugar, and cornstarch. Add the drained raisins, eggs, melted butter, vinegar, cinnamon, and nutmeg. Stir until everything is well combined. The cornstarch acts as a thickener, ensuring your pie filling sets beautifully.

Pour the raisin mixture into the pre-baked pie crust. Make sure it’s spread evenly. All those spices will create a wonderfully aromatic filling as it bakes. If you enjoy baking with fruit, our apple coffee cake recipe is another great option.

Tips for a Perfect Filling

For a sweeter filling, add a couple of extra tablespoons of brown sugar. If you prefer a less pronounced cinnamon flavor, reduce it to ½ teaspoon. To prevent a runny filling, make sure the cornstarch is fully incorporated and the filling is cooked until thickened. These little tips can make a big difference in the final result.

Assembling and Baking the Raisin Pie

Now that you have your crust and filling ready, it’s time to assemble and bake!

Filling the Pie Crust

Carefully pour the raisin filling into the pre-baked pie crust. I like to place the pie plate on a baking sheet before filling to catch any spills. This makes cleanup much easier! Make sure the filling is evenly distributed in the crust.

Baking the Pie

Bake the pie in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil. This will prevent the crust from burning while the filling finishes baking. A good test to see if the filling is set is to gently shake the pie – the center should only jiggle slightly.

Cooling and Serving

Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a runny mess when you slice it. Cooling also enhances the flavors, allowing them to meld together beautifully. Trust me, it’s worth the wait!

FAQ

Here are some answers to frequently asked questions about raisin pie.

How do you make a raisin pie from scratch?

Making raisin pie from scratch involves creating a homemade pie crust and a sweet raisin filling. The crust is made with flour, fat, and ice water, while the filling combines raisins, sugar, spices, and a thickening agent. Refer to the detailed recipe instructions above for step-by-step guidance.

What is the difference between raisin pie and pecan pie?

While both are sweet pies, raisin pie features a spiced raisin filling, offering a chewier texture and a slightly tart flavor profile. Pecan pie, on the other hand, uses pecans and corn syrup, resulting in a gooey texture and a nuttier, sweeter taste.

Can you freeze raisin pie?

Yes, you can freeze both baked and unbaked raisin pie. Wrap the pie tightly in plastic wrap and then foil for extra protection. For baked pies, thaw overnight in the refrigerator before serving. Unbaked pies can be baked from frozen, adding about 15-20 minutes to the baking time.

What is the origin of raisin pie?

Raisin pie has its roots in medieval European cuisine, evolving from mincemeat pie, which traditionally contained meat and dried fruits. Over time, simpler versions using just dried fruit, like raisins, became popular, particularly in the United States during the colonial era and beyond.

Serving and Storing Raisin Pie

Raisin pie is delicious served warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes it extra special. The cool creaminess complements the warm, spiced filling perfectly. For a festive touch, add a sprinkle of cinnamon or a drizzle of caramel sauce.

Store leftover raisin pie in the refrigerator, loosely covered with foil or plastic wrap. It will stay fresh for 3-4 days. You can also reheat individual slices gently in the microwave or oven. Enjoy!

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