My recipe for old-fashioned Raisin Pie is so simple yet so mouthwateringly delicious! The warm pie filling is made with raisins, rum, brown sugar, cinnamon, and citrus for a rich, sweet, and comforting flavor. I find the crust recipe to be so simple and satisfying that I end up using it for every holiday. This pie is a winner.
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What’s in This Raisin Pie Recipe?
I’ve loaded this pie with plump, juicy rehydrated raisins are mixed with warm-spiced ingredients like rum and cinnamon to create a sweet and rich filling for this classic pie.
- Raisins: The star ingredient of the pie, providing a naturally sweet and chewy texture.
- Water: Used to rehydrate the raisins, making them plump and juicy.
- Rum: Adds a rich and aromatic flavor to the filling.
- Orange: Adds citrusy brightness to the pie that complements the sweetness of the raisins.
- Sugar: Brown sugar sweetens the filling and adds a deep, caramel-like flavor.
- Cornstarch: Thickens the filling.
- Cinnamon: Adds a warm, spicy flavor to the pie.
- Vinegar: Adds acidity, which balances the sweetness of the pie.
- Butter: Unsalted butter creates a rich and smooth filling.
- Pie Crusts: Use two crusts to make a double-crusted pie that encases the raisin filling.
- Egg White: Use this to make an egg wash, that creates a beautiful golden-brown and glossy finish.
Variations on Old Fashioned Raisin Pie
This raisin pie is ripe for experimentation! I’ve tried adding diced apples, chopped nuts, or chocolate chips to the pie filling for a little extra flavor. I’ve also swapped out some or all of the raisins for craisins and had delicious results.
How to Store
Store leftover raisin pie tightly wrapped in plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy chilled, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze leftover pie slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve slices of this rich and gooey raisin pie with a scoop of vanilla ice cream and a drizzle of caramel sauce. Pair it with a warm cup of chai tea or some spiced pear cider. Yum!
Notes from the Test Kitchen
When juicing an orange, a trick I always use is microwaving the whole orange for 10-20 seconds, then rolling it firmly on the counter to release as much juices as possible! Works every time.
Raisin Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups raisins 298 grams
- 1½ cups water 341 grams
- ¼ cup rum 57 grams
- ¼ cup orange juice 57 grams (from 1 orange)
- ½ cup brown sugar 107 grams
- 2 tablespoons cornstarch 14 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 tablespoon distilled white vinegar 14 grams
- 1 tablespoon unsalted butter 14 grams (⅛ stick)
- 1 teaspoon orange zest 2 grams (from 1 orange)
- 2 9-inch refrigerated pie crusts 425 grams, store-bought or homemade
- 1 large egg white 35 grams, beaten
- Turbinado sugar optional; for sprinkling
Instructions
- Preheat oven to 425°F.
- Add the raisins, water, rum, and orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes.2 cups raisins, 1½ cups water, ¼ cup rum, ¼ cup orange juice
- In a small bowl, whisk the brown sugar, cornstarch, cinnamon, and salt. Add this to the raisins and continue to cook until the sugar has dissolved.½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Remove from the heat and stir in the vinegar, butter, and orange zest. Set aside to cool slightly.1 tablespoon distilled white vinegar, 1 tablespoon unsalted butter, 1 teaspoon orange zest
- Roll out one pie crust and fit it into a 9 or 10 inch pie dish. Roll out your second crust so that it is large enough to cover the top of the pie plate. Set it aside.2 9-inch refrigerated pie crusts
- Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
- Brush the crust with egg wash, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving.1 large egg white, Turbinado sugar
Video
Becky’s Tips
- You can use water or orange juice in place of the rum.
- You can use a 9- or 10-inch pie dish in this recipe.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Raisin Pie Step by Step
Rehydrate the Raisins: Preheat your oven to 425°F. Add 2 cups of raisins, 1½ cups of water, ¼ cup of rum, and ¼ cup of orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes.
Add the Sugar: In a small bowl, whisk ½ cup of brown sugar, 2 tablespoons of cornstarch, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt. Add this to the raisins and continue to cook until the sugar has dissolved.
Balance the Filling Flavor: Remove from the heat and stir in 1 tablespoon of distilled white vinegar, 1 tablespoon of unsalted butter, and 1 teaspoon of orange zest. Set aside to cool slightly.
Assemble the Pie: Roll out one 9-inch pie crust and fit it into a 9- or 10-inch pie dish. Roll out the second 9-inch pie crust so that it is large enough to cover the top of the pie plate. Set it aside. Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
Bake the Pie: Brush the crust with 1 large beaten egg white, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving.
