Raisin Pie

5 from 59 votes

We've perfected this old fashioned Raisin Pie recipe over the years to include the perfect balance of flavors from the plump sweet raisins, slight nuttiness from walnuts, and hint of citrus.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 318kcal

Author: Lauren Allen

Cost: 13

Recipe Link

Equipment

Ingredients

2 1/2 cups raisins
1 1/4 cup light brown sugar , packed
1 2/3 cup water
3 3/4 Tablespoons cornstarch
2/3 cup fresh orange juice
1 1/4 teaspoon orange zest
3 1/2 Tablespoons fresh lemon juice
2/3 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

Raisin pie filling: 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.
2 1/2 cups raisins, 1 1/4 cup light brown sugar, 1 2/3 cup water, 3 3/4 Tablespoons cornstarch, 2/3 cup fresh orange juice, 1 1/4 teaspoon orange zest, 3 1/2 Tablespoons fresh lemon juice, 2/3 cup coarsely chopped walnuts
Assemble: Add rolled out pie dough 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.
Dough for two pie crusts (bottom and top crusts), 1 egg white, 1-2 teaspoons granulated sugar
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