Description
Grandma’s Old Fashioned Raisin Pie is a nostalgic dessert featuring a sweet and spiced raisin filling cooked to perfection inside a flaky double crust. This classic pie combines the rich flavors of cinnamon, lemon, and vanilla for a comforting treat that serves approximately 8 people.
Ingredients
Scale
Filling Ingredients
- 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 to plump the raisins and infuse flavor into the water.
- 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 raisin-water mixture to combine evenly.
- Cook and Thicken the Syrup: Return the mixture to a simmer and cook while stirring constantly until the syrup thickens significantly. Remove the pot from heat, then stir in 2 teaspoons lemon juice, 3 tablespoons butter, and 1 teaspoon vanilla extract. Let the filling cool slightly to thicken further and prevent soggy crust.
- Assemble the Pie: Pour the warm raisin filling evenly into one of the 9-inch deep dish pie shells.
- Top the Pie: Remove the crust from the second pie shell and gently place it over the filled pie. Seal the edges by pinching them together carefully, then cut a few slits in the top crust to allow steam to escape during baking.
- Bake: Preheat your oven to 425°F (220°C). Place the pie on a middle rack and bake for 30 to 35 minutes or until the crust turns golden brown and the filling is bubbly and set. Remove from oven and let cool before serving.
Notes
- Use unsalted butter to better control the salt levels in the pie.
- Ensure the filling cools slightly before adding the top crust to avoid a soggy pie crust.
- The slits on top of the crust are essential for steam release and to prevent the pie from bursting.
- Serve with vanilla ice cream or whipped cream for an extra special treat.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
