Old Fashioned Raisin Pie (Print version)
A classic double-crust raisin pie with plump raisins, brown sugar, warm spice, and a bright old-fashioned finish.
# Ingredients:
For the pie
01 -
1 double-crust 9-inch pie dough, chilled
02 -
2 cups (300 g) raisins
03 -
2 cups (480 ml) water
04 -
1/2 cup (110 g) packed brown sugar
05 -
3 tablespoons cornstarch
06 -
1/2 teaspoon ground cinnamon
07 -
1/8 teaspoon ground nutmeg
08 -
1/4 teaspoon fine salt
09 -
1 tablespoon white vinegar or fresh lemon juice
10 -
1 tablespoon unsalted butter
For finishing
11 -
1 tablespoon milk or cream, for brushing the crust, optional
12 -
1 teaspoon coarse sugar, optional
# Instructions:
01 -
Add the raisins and water to a medium saucepan. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the raisins are plump.
02 -
In a small bowl, stir together the brown sugar, cornstarch, cinnamon, nutmeg, and salt. This helps the cornstarch mix into the hot liquid without clumping.
03 -
Stir the sugar mixture into the simmering raisins. Cook for 2-3 minutes, stirring often, until the syrup turns glossy and thick.
04 -
Remove the pan from the heat. Stir in the vinegar and butter. Let the filling cool for 15-20 minutes, until warm but not steaming.
05 -
Heat the oven to 400 degrees F. Fit one crust into a 9-inch pie plate, add the raisin filling, and top with the second crust or a lattice. Trim, seal, and crimp the edges.
06 -
Brush the top with milk or cream and sprinkle with coarse sugar if using. Cut vents in a full top crust. Bake for 20 minutes, then reduce the oven to 375 degrees F and bake 20-25 minutes more, until golden and bubbling.
07 -
Set the pie on a rack and cool for at least 3 hours before slicing. The filling sets as it cools.
# Good to know:
01 -
Best served at room temperature after the filling has fully set.
02 -
Use lemon juice instead of vinegar for a brighter flavor.
03 -
Cover the crust edges with foil if they brown before the center bubbles.