Description
Grandma’s Old-Fashioned Raisin Pie is a nostalgic American dessert featuring a sweet, spiced raisin filling nestled in a flaky double crust. The filling is simmered to thicken with warm cinnamon and nutmeg spices, then baked to golden perfection. This pie is perfect for serving warm or at room temperature, complemented by whipped cream or vanilla ice cream.
Ingredients
Scale
For the filling:
- 2 cups raisins
- 1 ½ cups water
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon unsalted butter
For the crust:
- 1 double pie crust (homemade or store-bought), for a 9-inch pie
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pie.
- Prepare the Raisin Mixture: In a medium saucepan, combine the raisins and water. Bring them to a boil, then reduce the heat and simmer for 5 minutes allowing the raisins to plump up and absorb moisture.
- Mix Dry Ingredients: In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt to create the spice and thickening mixture.
- Thicken Filling: Stir the dry mixture into the simmered raisins. Cook over medium heat, stirring frequently, until the mixture thickens, about 3 to 4 minutes. Remove from heat.
- Finish Filling: Stir in the apple cider vinegar (or lemon juice) and the unsalted butter into the thickened raisin mixture. Allow it to cool slightly so it won’t be too hot when placed in the crust.
- Assemble Pie: Line a 9-inch pie plate with one of the pie crusts. Pour the raisin filling evenly into the crust.
- Top Crust: Place the second crust over the filling. Crimp the edges together to seal the filling inside. Cut small slits on the top crust to vent steam during baking.
- Bake the Pie: Bake the pie in the preheated oven for 25 to 30 minutes, or until the crust turns golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Serve warm or at room temperature for best flavor.
- Pairs wonderfully with whipped cream or vanilla ice cream.
- This pie stores well covered at room temperature for 1 day or refrigerated for up to 3 days.
