This old fashioned Raisin Pie recipe has been perfected over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus. 

A slice of Raisin Pie on a plate.

Our Thanksgiving dessert table included Raisin Pie every year growing up because it was my Grandpa’s favorite! As I’ve gotten older I’ve come to love it too, especially because it reminds me of him. My mom has really perfected this recipe over the years after making it dozen of times. It’s very easy to make with simple ingredients including raisins, walnuts, orange zest, orange and lemon juice, brown sugar and cornstarch and the flavors are wonderful!

The ingredients needed to make Raisin Pie.

How to make Raisin Pie:

  • In a medium saucepan, combine brown sugar, water, cornstarch and stir well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins.  Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat.  Stir in walnuts. Set mixture aside and allow to cool.
  • Once filling has cooled, prepare the pie crust by lining the bottom of a 9” pie plate with one of the rolled out pie crusts. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired. Make a slit on the top to allow steam to escape.

A pie pan with unbaked pie shell filled with Raisin pie filling.

  • Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
  • Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
  • Allow to cool for at least 1 hour before serving.

A baked Raisin pie with a pie serving spatula and cloth next to it.

Make Ahead and Freezing Instructions:

To Make Ahead: The pie filling could be made up to one week in advance depending on freshness of ingredients. Remove filling from fridge 30 minutes before baking to allow it to come to room temperature. Pie crust can be made 1-2 days in advance, stored in the fridge. Pie crust can be frozen for up to 3 months.

To Freeze: Allow pie to cool after baking, then cover well with aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and rewarm in the oven before serving.

You can browse all of my Pie recipes and try other old family favorite’s like:

Lemon Chiffon Pie

Perfect Pumpkin Pie

Pecan Pie

Blueberry Pie

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Recipe

A slice of Raisin Pie on a plate.
Prep 15 mins
Cook 55 mins
Total 1 hr 10 mins
Add to Meal Plan

Ingredients
  

  • 2 cups raisins
  • 1 cup brown sugar
  • 1 1/3 cup water
  • 3 Tablespoons cornstarch
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 3 Tablespoons fresh lemon juice
  • 1/2 cup coarsely chopped walnuts
  • Dough for two pie crusts (bottom and top crusts)
  • 1 egg white , beaten
  • 1-2 teaspoons granulated sugar , for sprinkling

Instructions
 

  • In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
  • Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
  • Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
  • Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.

Video

Notes

Make ahead instructions: The pie filling could be made up to one week in advance depending on freshness of ingredients. Remove filling from fridge 30 minutes before baking to allow it to come to room temperature. Pie crust can be made 1-2 days in advance, stored in the fridge. Pie crust can be frozen for up to 3 months.
Freezing Instructions: To freeze raisin pie, follow recipe instructions. Allow to cool after baking, then cover well with aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and rewarm in the oven before serving.

Nutrition

Calories: 318kcalCarbohydrates: 55gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 134mgPotassium: 301mgFiber: 3gSugar: 19gVitamin A: 21IUVitamin C: 8mgCalcium: 33mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I loved this! Call me old-fashioned, but this was the best pie at the Thanksgiving table. My aunt requested this pie and I offered to make it for her. Having never made a raisin pie before, I came across your recipe. I’m sure glad I did. It was delicious and it was the first pie gone at Thanksgiving. Thanks for sharing.

  2. 5 stars
    This recipe provides the perfect combination of flavors and texture to create a delicious raisin pie. My 91 year old Dad requested raisin pie for his birthday. I looked at several recipes. This recipe is unique due to the use of brown sugar, instead of granulated sugar, and the use of orange juice and orange zest. These flavors combined with the lemon juice are the perfect combination to complement the raisins. I make my own pie crust from lard. The end result was an outstanding pie that I will continue to make for years to come. Thanks!

  3. I have a question.Can you use yellow raisins?
    I don’t care for regular raisins but do like to use the yellow in recipes. They are sweeter and have a different taste.