Description
Grandma’s Old Fashioned Raisin Pie is a nostalgic dessert featuring a rich, thickened raisin filling with warm spices and a flaky deep-dish pie crust. Sweetened with light brown sugar and enhanced with vanilla and lemon juice, this comforting pie bakes to golden perfection, making it a timeless treat perfect for cozy gatherings or special occasions.
Ingredients
Scale
Filling
- 4 cups water
- 4 cups raisins
- 1 cup light brown sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons lemon juice
- 3 tablespoons butter (not margarine)
- 1 teaspoon vanilla extract
Pie Crust
- 2, 9-inch deep dish pie shells
Instructions
- Prepare the Raisins: Combine 4 cups of raisins and 4 cups of water in a medium pot. Bring the mixture to a boil over medium-high heat and cook for 5 minutes until the raisins soften and plump up.
- Make the Filling: In a separate bowl, blend together 1 cup light brown sugar, 5 tablespoons cornstarch, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Gradually stir this dry mixture into the hot boiling raisins to avoid lumps.
- Thicken the Syrup: Cook the raisin mixture while stirring constantly until the syrup thickens noticeably. Once thickened, remove the pot from heat and stir in 2 teaspoons lemon juice, 3 tablespoons butter, and 1 teaspoon vanilla extract. Allow the filling to cool slightly for easier handling.
- Assemble the Pie: Pour the cooled raisin filling evenly into one of the 9-inch deep dish pie shells, spreading it out smoothly.
- Top the Pie: Remove the crust from the second pie shell and carefully place it on top of the filled pie. Seal the edges by pinching the top and bottom crusts together firmly. Cut several small slits in the top crust to vent steam during baking.
- Bake the Pie: Preheat your oven to 425°F (220°C). Bake the assembled pie for 30 to 35 minutes until the crust turns golden brown and the filling is bubbly. Remove from oven and let cool before serving.
Notes
- Ensure you use butter, not margarine, for richer flavor and better texture in the filling.
- Let the filling cool slightly before assembling the pie to prevent soggy crusts.
- Cutting slits in the top crust is important to allow steam to escape and avoid bursting.
- This pie can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Use deep dish pie shells to accommodate the generous raisin filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
