Golden Oldie Old Fashioned Raisin Pie

READY IN: 2hrs
Recipe by foodtvfan

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.

Top Review by Sydney Mike

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!

Ingredients Nutrition

Directions

  1. Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
  2. Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
  3. Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
  4. Line deep nine-inch pie plate with pastry.
  5. Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
  6. Pour in cooled filling.
  7. Add top crust and seal edges.
  8. Make several steam vents with a knife in the top pastry.
  9. Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
  10. Preheat oven to 425 degrees Fahrenheit.
  11. Bake pie 40 to 50 minutes until nicely browned.

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