- Raisins 2 cups
- Brown sugar 1 cup
- Water 1 1/3 cup
- Cornstarch 3 tbsp • 338 kcal
- freshly squeezed orange juice 1/2 cup
- Orange zest 1 tsp
- Freshly squeezed lemon juice 3 tbsp
- coarsely chopped walnuts 1/2 cup
- dough for two pie crusts
- egg white, beaten 1
- White sugar 1 to 2 tsp • 392 kcal
Perfectly sweet with a beautifully browned crust, raisin pie is a wonderful old-fashioned pie recipe that is often served during the holidays. With a sweet, raisin, and orange filling sandwiched between flaky crust, each bite is pure bliss. Lemon and orange zest and orange juice add a bit of brightness to the pie, while a dash of cinnamon brings a bit of spicy warmth. It's an easy dessert to put together, especially if you pick up pre-made pie crust. However, you can always make pie crust from scratch for some extra homemade goodness. Whatever you choose, your raisin pie is sure to disappear quickly!
How to Make Raisin Pie
Raisin pie is incredibly easy to make. Simply combine the ingredients for the filling in a saucepan and simmer them over low heat until it thickens. Let the filling cool, then pour it into the pie crust. Place another layer of pie crust over the filling, crimp the sides together, and cut a few slits into the top crust.
Next, brush it with some egg white to help the crust brown, then bake the pie for 35 to 45 minutes. Although it smells so heavenly you'll want to eat it right away, let your raisin pie cool before serving.
Expert Tips for Making the Best Raisin Pie
– You can make raisin pie with or without the crust, but most people agree that the extra crust on top is a winner!
– You can make raisin pie ahead of time. The filling can be prepared up to a week in advance while the pie crusts can be made 2 days in advance.
– If you love raisin pie but want to put your own spin on the classic recipe, you can try adding a dash of rum, vanilla, cloves, or other dried fruits to the filling.
– Check your pie around half an hour in to make sure your pie doesn't get too dark too quickly. If your pie is browning too quickly, you can cover the top with foil during the last 10 to 15 minutes of baking.
How to Store and Freeze Raisin Pie
To store your raisin pie, cover it in foil and place it in the fridge. It'll keep for up to 4 days. Raisin pie can be wrapped and frozen for up to 3 months. To reheat it, thaw the pie overnight in the fridge and reheat in the oven.
Mix brown sugar, cornstarch, and water in a medium saucepan. Stir in orange juice, orange zest and lemon juice.
Add in the raisins, then heat over medium heat.
Add in the walnuts. Stir occasionally until the mixture thickens, about 1 to 2 minutes.
Transfer to a bowl, mix in the walnut and set aside to cool. Preheat your oven to 400°F.
Pour the cooled pie filling into a pie crust.
Layer the second pie crust over the top.
Use a fork to crimp the sides of the crusts to seal.
Cut a few shallow slits into the top pie crust then brush it with the beaten egg white.
Bake the pie for 35 to 40 minutes. Remove from the oven and allow it to cool before serving.
To help your pie bake evenly, place it on the lower shelf of your oven.