Old Fashioned Raisin Pie is a nostalgic dessert that combines sweet, plump raisins with a spiced filling, encased in a buttery, flaky crust. This timeless pie is perfect for holiday gatherings or anytime you crave a comforting, old-fashioned treat.
INGREDIENTS
- Water: 4 cups, used to plump the raisins and create the pie's filling base.
- Raisins: 4 cups, for a rich, sweet filling.
- Light brown sugar: 1 cup, adds sweetness and a touch of caramel flavor.
- Cornstarch: 5 tablespoons, helps thicken the filling.
- Cinnamon: 1/2 teaspoon, adds warm spice to the filling.
- Salt: 1/2 teaspoon, to enhance the flavor of the filling.
- Lemon juice: 2 teaspoons, balances the sweetness with a hint of tartness.
- Butter (not margarine): 3 tablespoons, for richness.
- Vanilla extract: 1 teaspoon, adds a subtle vanilla note to the filling.
- Deep dish pie shells: 2, 9-inch, one for the bottom crust and one for the top crust.
INSTRUCTIONS
- Step 1: Prepare the Raisin Filling
- In a medium pot, combine the raisins and water. Bring to a boil and cook for 5 minutes to plump the raisins and infuse the water with flavor.
- Step 2: Thicken the Filling
- In a separate bowl, blend the brown sugar, cornstarch, cinnamon, and salt. Slowly stir this mixture into the hot raisins, cooking and stirring until the syrup thickens. This should happen fairly quickly.
- Step 3: Add Final Ingredients
- Remove the pot from the heat and stir in the lemon juice, butter, and vanilla extract. Let the filling cool slightly before assembling the pie.
- Step 4: Assemble the Pie
- Pour the cooled raisin filling into one of the pie shells. Remove the second pie crust from its pan and place it over the filling, sealing the edges by pinching them together.
- Step 5: Prepare for Baking
- Use a knife to make a couple of small slits in the top crust to allow steam to escape while baking.
- Step 6: Bake
- Bake the pie in a preheated oven at 425°F (220°C) for 30-35 minutes, or until the crust is golden brown.
Serving and Storage Tips
- Serve this pie slightly warm or at room temperature for the best flavor and texture.
- Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices in the oven if desired to bring back a bit of warmth and flakiness to the crust.
Helpful Notes
- If the filling thickens too much upon cooling, you can gently reheat it before adding it to the pie shell to make it easier to spread.
- For a spicier flavor, try adding a pinch of nutmeg or cloves to the filling mixture.
- If you prefer a lattice top crust, simply cut the top pie crust into strips and arrange them in a crisscross pattern over the filling before baking.
Tips from Well-known Chefs
- Chef Ina Garten recommends brushing a bit of milk on the top crust and sprinkling it with sugar for a golden, sparkling finish.
- Chef Martha Stewart suggests allowing the pie to cool completely before slicing for cleaner cuts.
- Chef Julia Child advises using high-quality vanilla extract for the best flavor, especially in traditional pies like this one.