Description
Timeless charm meets sweet nostalgia in this classic Old Fashioned Raisin Pie that whispers stories of grandmother’s kitchen. Robust raisin filling nestled in a flaky, golden crust promises a delightful journey through generations of comforting homemade goodness you’ll savor with each heartwarming bite.
Ingredients
Scale
Filling:
- 2 cups (300 g) raisins
- 1 ¾ cups (420 ml) water
- ¾ cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter
Spices:
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Crust and Topping:
- 1 package (14 ounces / 400 g) pie crusts (or homemade, for a double crust)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Hydrate the raisins by combining them with water in a medium saucepan. Gently bring to a rolling boil, then reduce heat and simmer for 5 minutes until the raisins become plump and tender.
- Create a thickening agent by whisking together sugar, cornstarch, cinnamon, nutmeg, and salt in a separate bowl. Gradually incorporate this mixture into the simmering raisins, stirring continuously to prevent lumps.
- Continue cooking the raisin mixture, maintaining constant stirring until the filling transforms into a thick, glossy consistency, which typically takes 2-3 minutes. Remove from heat immediately.
- Enhance the filling’s flavor by folding in fresh lemon juice and melted butter. Allow the mixture to cool and slightly set while preparing the pie crust.
- Preheat the oven to a high temperature of 425F, ensuring the cooking environment is properly heated.
- Roll out the bottom pie crust and carefully transfer it into a 9-inch pie pan, ensuring smooth coverage of the pan’s surface.
- Pour the cooled raisin filling into the prepared bottom crust, spreading it evenly to create a consistent layer.
- Roll out the top pie crust and delicately place it over the filled bottom crust. Trim excess dough and meticulously seal the edges, creating a decorative crimp.
- Using a sharp knife, cut small strategic vents in the top crust to allow steam to escape during baking.
- Brush the entire top crust with beaten egg, creating a golden sheen. Optional: Sprinkle granulated sugar for added texture and sweetness.
- Initial baking begins at 425F for 10 minutes to create a crisp foundation. Reduce temperature to 375F and continue baking for 25-30 minutes until the crust achieves a rich, golden-brown color.
- Remove pie from oven and let it cool completely at room temperature. This resting period allows the filling to set and stabilize.
- Slice and serve the pie at room temperature. Complement with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Notes
- Ensure raisins are plump and soft by simmering them gently, which helps release their natural sweetness and creates a more intense flavor profile.
- Control the filling’s consistency by stirring constantly and watching for thickening, preventing lumps and achieving a smooth, glossy texture.
- Experiment with spice variations like adding a pinch of ground cloves or cardamom to enhance the traditional cinnamon and nutmeg flavor.
- Create a gluten-free version by using alternative pie crust made from almond flour or gluten-free blend, maintaining the classic raisin pie taste for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 203
- Sugar: 23 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg