Raisins are definitely the star of the show in this old fashioned raisin pie. The filling is rich and fruity and there is nothing to distract from it beside the flaky crust. This vintage classic is still a fabulous treat that is worthy of a spot on your dessert table.
Ingredients
- 3 cups raisins
- 3 cups water
- ¾ cup light brown sugar packed
- 3 Tablespoons cornstarch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 teaspoons vinegar
- 1½ Tablespoons butter
- pie crust pastry for double crust
Instructions
- Preheat oven to 425℉.
- Put raisins and water in a medium saucepan. Bring to a boil over medium-high heat. Let boil for 5 minutes.
- Stir brown sugar, cornstarch, cinnamon, and salt together in a small bowl. Add to raisin mixture. Continue to cook until the filling is thickened, about 1-2 minutes. Remove from heat.
- Add vinegar and butter to the filling. Stir to combine. Then let cool for about 15 minutes.
- Place bottom crust in 9-inch deep dish pie plate. Spoon filling into crust. Place top crust over the filling and crimp the edges. Cut vent holes.
- Bake for 30 minutes or until the crust is golden brown. Keep an eye on the edges and cover if needed.
- Cool for at least 1 hour before slicing and serving.
Notes
Add some orange zest to the filling for a citrus pop. Or make the filling using craisins for a cranberry twist.
You can use white vinegar or apple cider vinegar in the filling. Lemon juice also works.
Store leftover raisin pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The pie can be eaten cold, at room temperature, or warmed slightly in the microwave.
To freeze, allow pie to cool after baking, then cover well with aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge overnight and rewarm in the oven before serving.