Old Fashioned Raisin Pie is a timeless dessert that evokes comfort, nostalgia, and the rich sweetness of sun‑dried fruit. Old Fashioned Raisin Pie is one of those classic recipes that seems simple on paper but delivers a deep, satisfying flavor thanks to the tender, plump raisins and smooth, slightly spiced filling. In this post, you’ll discover exactly how to make this pie step by step, along with tips for perfect results, creative variations, and serving ideas. Whether you’re a seasoned baker or trying your hand at pies for the first time, this Old Fashioned Raisin Pie will become a beloved staple in your dessert repertoire.
Why You’ll Love This Old Fashioned Raisin Pie
-
It captures the essence of vintage home cooking, with simple pantry ingredients you likely already have.
-
The raisin filling is richly sweet, slightly tangy, and gorgeously glossy.
-
The double‑crust design gives you a satisfyingly flaky top and bottom — great for presentation and texture contrast.
-
It’s versatile: you can serve it warm, at room temperature, or chilled.
-
It stores and even freezes nicely, so you can make a pie ahead for gatherings or holiday dinners.
Ingredients
Here’s what you’ll need:
-
3 cups raisins
-
3 cups water
-
¾ cup light brown sugar (packed)
-
3 Tablespoons cornstarch
-
¾ teaspoon ground cinnamon
-
¼ teaspoon salt
-
4 teaspoons vinegar
-
1½ Tablespoons butter
-
Pie crust pastry for a double crust (top and bottom)
(Optional: see “Substitutions and Variations” for citrus or other twists.)
Step‑by‑Step: How to Make Old Fashioned Raisin Pie
-
Preheat the oven.
Set your oven to 425 ℉ (about 220 ℃) so it’s ready once the pie is assembled. -
Cook the raisins.
In a medium saucepan, combine the 3 cups raisins and 3 cups water. Bring to a boil over medium–high heat. Keep it at a rolling boil for about 5 minutes so the raisins soften and absorb water. -
Mix the thickening & flavoring ingredients.
In a small bowl, whisk together the ¾ cup light brown sugar, 3 Tbsp cornstarch, ¾ tsp ground cinnamon, and ¼ tsp salt. -
Combine with the raisin mixture.
Pour the sugar/cornstarch/spice mixture into the boiling raisin pot. Stir continuously, and cook until the mixture thickens — this usually takes 1–2 minutes. You’re looking for a pudding‑like consistency so it holds shape in the pie. -
Finish the filling.
Remove from heat. Stir in 4 teaspoons vinegar and 1½ Tbsp butter until melted and fully incorporated. Let the filling cool for about 15 minutes (so it’s warm but not steaming hot). -
Assemble the pie.
-
Place the bottom crust in a 9‑inch deep‑dish pie plate (fluted edges if desired).
-
Spoon the cooled raisin filling into the crust, distributing evenly.
-
Top with the second crust, crimp or flute edges as desired.
-
Cut vent holes in the top crust so steam can escape during baking.
-
-
Bake.
Bake for about 30 minutes, or until the crust turns a beautiful golden brown. Watch the edges — if they brown too fast, cover them with strips of foil or a pie shield. -
Cool and serve.
Let the pie cool for at least 1 hour before slicing. This allows the filling to set and makes clean slices easier.
Helpful Tips
-
When mixing the cornstarch and sugar, ensure there are no lumps before adding into the hot mixture.
-
Don’t skip the cooling time — too-hot filling may burst through the crust or be too runny when sliced.
-
Use foil strips early in the bake if the crust edges begin browning too quickly.
-
For a crisp crust, you can brush the top crust with a bit of milk or an egg wash before baking.
-
If your raisins are very dry, consider soaking them briefly in warm water before starting (reduce water used later slightly).
-
Use high-quality butter and fresh spices—these small touches make a difference in flavor.
Substitutions and Variations
-
Orange zest: Add 1 teaspoon of finely grated orange zest into the filling for a bright citrus note.
-
Craisins / dried cranberries: Replace raisins entirely or partly with craisins for a tart twist.
-
Vinegar substitution: You can use white vinegar, apple cider vinegar, or even a dash of lemon juice instead of the 4 tsp vinegar.
-
Spice additions: Try a pinch of nutmeg or allspice to deepen flavor.
-
Salted butter: You can use salted butter instead of unsalted; just reduce added salt slightly if you do.
-
Gluten‑free crust: Use your preferred gluten‑free double crust recipe in place of regular pastry.
-
Single crust version: If desired, you can bake this as a lattice or open-top pie rather than full top crust.
Storage Instructions
-
Store leftover pie covered at room temperature for up to 2 days.
-
For longer life, keep it refrigerated (covered) for up to 4 days.
-
Pie slices can be eaten cold, room temperature, or gently warmed in the microwave or oven before serving.
-
To freeze, let the pie cool fully after baking. Wrap tightly with aluminum foil (or plastic wrap + foil). Freeze up to 3 months.
-
To thaw, place the pie in the refrigerator overnight, then reheat gently (about 10–15 minutes in a 350 ℉ / 175 ℃ oven) before serving.
Nutritional Information
Nutritional values can vary depending on crust type and portion size. Here’s an approximate breakdown for one slice (1/8 of pie) using standard pastry crust and the filling as given:
| Component | Approximate Amount |
|---|---|
| Calories | ~ 300–350 kcal |
| Carbohydrates | ~ 50–60 g |
| Sugar | ~ 30–35 g |
| Fat (mostly from crust & butter) | ~ 10–12 g |
| Protein | ~ 2–4 g |
| Fiber | ~ 1–2 g |
| Sodium | ~ 150–200 mg |
If you need a precise breakdown (for dietary constraints), it’s best to plug your exact crust recipe and portion into a nutrition calculator or app.
Serving Suggestions
-
Enjoy warm, topped with a scoop of vanilla ice cream or a swirl of whipped cream.
-
Pair with a cup of strong coffee or spiced tea to balance the sweetness.
-
Add a sprinkling of powdered sugar or a light dusting of cinnamon on top.
-
For a festive touch, serve with a serving of fresh orange segments or berries on the side.
-
Warm a single slice in the microwave for 10 seconds (or in the oven briefly) before serving for a cozy experience.
Frequently Asked Questions About Old Fashioned Raisin Pie
Why did my filling turn out too runny?
If the filling is runny, likely the cornstarch didn’t fully activate (maybe undercooked), or the filling was too hot when poured into the crust causing separation. Always whisk the cornstarch mixture well, bring to a boil so it thickens, and let the filling rest before assembling so it sets a bit.
My crust edges got too brown—how can I prevent that?
Use foil strips or a pie shield early in the baking to cover the edges. Checking at the 15‑ to 20‑minute mark helps. If edges are browning faster than the top, cover them and continue baking.
Can I reduce sugar or use a sugar substitute?
You can experiment with reducing the brown sugar slightly, but be careful — raisins are sweet, and too low sugar can affect texture. Sugar substitutes may alter thickness, so if replacing, check how they interact with cornstarch and taste as you go.
Can I make this as mini pies or in a tart pan?
Yes — scale ingredients proportionally or divide the filling. Just watch baking times and ensure proper venting in the top crust.
Why vinegar in a sweet pie?
A small amount of acid (vinegar, lemon juice) balances the sweetness and brightens the flavor. It helps cut the cloying sweetness and gives depth, without making the pie taste sour — the butter and sugar mask the tang.
Can I skip the top crust?
You can, but the top crust helps seal in moisture and gives contrast. If you go without, consider sprinkling coarse sugar and slashes over the filling so steam can escape and the filling doesn’t bubble over too much.
Conclusion
Thank you for reading my Old Fashioned Raisin Pie recipe! I absolutely love this pie for its rich, comforting flavor and how it brings memories of home and tradition to the table. It’s deceptively simple to make yet feels special when you serve it. I hope you’ll enjoy baking and savoring every slice—warm or cool—in good company. Happy baking, and may your kitchen be filled with the sweet aroma of this classic pie.
Join us on Pinterest for new mouthwatering recipes every day!
Print
Old Fashioned Raisin Pie
- Total Time: 1 hour 50 minutes (includes cooling)
- Yield: 8 slices 1x
Description
Old Fashioned Raisin Pie is a sweet and spiced classic made with plump raisins, brown sugar, and a buttery double crust. This nostalgic dessert is perfect for holidays or whenever you want a comforting treat.
Ingredients
3 cups raisins
3 cups water
¾ cup light brown sugar, packed
3 Tablespoons cornstarch
¾ teaspoon ground cinnamon
¼ teaspoon salt
4 teaspoons vinegar
1½ Tablespoons butter
Pie crust pastry for a double crust
Instructions
-
Preheat the oven.
Set your oven to 425 ℉ (about 220 ℃) so it’s ready once the pie is assembled. -
Cook the raisins.
In a medium saucepan, combine the 3 cups raisins and 3 cups water. Bring to a boil over medium–high heat. Keep it at a rolling boil for about 5 minutes so the raisins soften and absorb water. -
Mix the thickening & flavoring ingredients.
In a small bowl, whisk together the ¾ cup light brown sugar, 3 Tbsp cornstarch, ¾ tsp ground cinnamon, and ¼ tsp salt. -
Combine with the raisin mixture.
Pour the sugar/cornstarch/spice mixture into the boiling raisin pot. Stir continuously, and cook until the mixture thickens — this usually takes 1–2 minutes. You’re looking for a pudding‑like consistency so it holds shape in the pie. -
Finish the filling.
Remove from heat. Stir in 4 teaspoons vinegar and 1½ Tbsp butter until melted and fully incorporated. Let the filling cool for about 15 minutes (so it’s warm but not steaming hot). -
Assemble the pie.
-
Place the bottom crust in a 9‑inch deep‑dish pie plate (fluted edges if desired).
-
Spoon the cooled raisin filling into the crust, distributing evenly.
-
Top with the second crust, crimp or flute edges as desired.
-
Cut vent holes in the top crust so steam can escape during baking.
-
-
Bake.
Bake for about 30 minutes, or until the crust turns a beautiful golden brown. Watch the edges — if they brown too fast, cover them with strips of foil or a pie shield. -
Cool and serve.
Let the pie cool for at least 1 hour before slicing. This allows the filling to set and makes clean slices easier.
Notes
For extra flavor, add 1 tsp orange zest to the filling.
Substitute craisins or a mix of raisins and dried cranberries for variation.
Use white vinegar, apple cider vinegar, or lemon juice.
Store at room temp (2 days) or refrigerate (4 days). Freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 32 g
- Carbohydrates: 56 g
- Protein: 3 g