Prep 1 hr
Cook 1 hr
A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.
- 2 cups seedless raisins
- 2 cups boiling water
- 1⁄2-1 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon rind, grated
- 3 tablespoons fresh lemon juice or 3 tablespoons bottled lemon juice
- 1 pinch salt
- 1 pastry for a double-crust 9-inch pie
- 1 egg white, beaten
- Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
- Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
- Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
- Line deep nine-inch pie plate with pastry.
- Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
- Pour in cooled filling.
- Add top crust and seal edges.
- Make several steam vents with a knife in the top pastry.
- Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
- Preheat oven to 425 degrees Fahrenheit.
- Bake pie 40 to 50 minutes until nicely browned.
I knew it, I knew it, I knew it! Outstanding raisin pie! Couldn't wait to make this pie, so I pushed all my other baking obligations to the back & concentrated on this recipe, & I wasn't disappointed! I don't know when this recipe was posted, but I am surprised that it hasn't been made & reviewed before this! I'll admit that I did do something extra ~ I increased the recipe by half & made it into a 9 1/2" deep dish pie. I loved the subtle taste of lemon, but even more than that is being able to taste a really great raisin pie [after all the so-so's from various restaurants & pie shops! This pie is definitely in my future, again & again! Many thanks!
Delicious! When I bake a pie, I bake the crust while cooking the filling on the stove. An elderly friend makes pies this way for her family so the sweetness is always perfect as she can taste while cooking! After the crust cools and the filling is just right, pour the filling into the crust and a crisp crust with perfectly sweetened filling awaits your desire for dessert! This raisin pie works great with this stove top method. I top the pie with piecrust triangles that are baked ahead too. The lemon is the perfect touch! Thanks!
I kept running across raisin pie recipes when I was looking up other recipes, which, seemed to be a sign to make raisin pie. I made this for a chinese new year / mardi gras potluck at work. I added 1/2 cup dried tart cherries and 1/2 cup walnuts but otherwise followed the recipe. It turned out really good, a little tart, good texture, very nice. I used a dragonfly cookie cutter to vent it and laid the cut out on the crust then dusted it with sugar before baking. Looked great. The filling didn't collapse like an apple pie just stayed nice and level without slopping over. I will be making it again, but probably with a little cinnamon or candied ginger next time... or golden raisins ... Yum.