Old Time Raisin Pie

July 16, 2016

 When my Gramma passed away, I received one of her (many) recipes boxes.  Gramma was known for making pies and this is one of the recipes that I found in that beloved wooden box!  A warm, nicely spiced raisin filling tucked into a flaky pastry...this is the epitome of an old time dessert...after trying a bite of this pie, my friend Lesley exclaimed that it tastes like a "warm childhood memory"! 

 My Mom always had a knack for pie making as well and she would bake this pie for my Dad and later for my husband. I was always asked if I wanted a piece but I would say "only if I can pick out the raisins!" I was my Mom's bratty child! :)

 To make this old time treat, preheat your oven to 400 degrees, then you will need an 8 or 9" unbaked, double crust pie shell (you can use store bought or you can use my recipe and make your own pastry) ...you will also need raisins (I used "Thompson" raisins), light brown sugar, water, ground cinnamon, salt, white vinegar, corn starch and butter.

 In a medium sized saucepan, add 2 cups of raisins and 2 cups of water...set on stove top and boil mixture on medium/high for about 5 minutes.

 While the raisin mixture is boiling, in a small mixing bowl, combine a 1/2 cup of brown sugar, a 1/2 tsp. of cinnamon, a 1/4 tsp. of salt,

 ...and 2 tbsp.'s of corn starch.

 Stir mixture with a fork to break up any sugar lumps and set aside until the raisins have boiled in the water for 5 minutes.

 Once the raisin mixture has boiled for 5 minutes on medium/high heat...

 ...pour the dry ingredients all at once into the raisin mixture and immediately stir.

 Keep stirring the filling until the mixture thickens, and there is no starchy taste...the filling will become more clear and not cloudy as the starch cooks (this should take a couple of minutes...corn starch can lose it's thickening ability if it is heated too long or over whisked).

Remove from heat and drop in 1 tbsp. of butter and add 1 tsp. of white vinegar, stir until butter melts then set filling aside for about 10 minutes to cool slightly as you prepare your pie crust.  Again, you can use a store bought 8 or 9" double crust shell or use        my recipe to make your own pastry. 

 When the mixture has cooled slightly, scrape the filling into your prepared 8 or 9" pie shell...

 ...then, cover the top with a pastry "lid".

Next, crimp and trim edges of your pie, then cut slits in the top which will allow the steam to escape while baking.

 Brush the top of pie with an egg wash if you like...since I hate egg yolk, I use 1 egg white whisked with 1 tbsp. of water as my egg wash...

 ...and finally sprinkle with granulated sugar and place pie onto a parchment paper lined baking sheet and put into your preheated 400 degree oven for about 35 minutes...

 ...or until crust is golden brown and the filling is bubbling.  Remove from oven and place on a wire rack to cool somewhat before slicing. * There are 2 pies in this photo because I doubled the recipe and made one for James and one for my Dad...I'm a good wife and daughter like that! *

 Serve warm with a scoop of vanilla ice cream...

 ...and enjoy the taste of a "warm childhood memory"! 




Old Time Raisin Pie


1- 8 or 9 " unbaked, doubled pie crust (store bought or homemade)

2 cups of raisins ( I used "Thompson" raisins)

2 cups of water

1/2 cup of light brown sugar

1/2 tsp. of ground cinnamon

1/4 tsp. of salt

2 tbsp.'s of corn starch

1 tbsp. of butter

1 tsp. of white vinegar


1. Preheat your oven to 400 degrees.  


2. In a medium saucepan, combine the raisins and water and boil on medium/high heat for about 5 minutes.


3. While the raisins are boiling, in a small mixing bowl, combine the brown sugar, cinnamon, salt and corn starch..stir with a fork to break up any sugar lumps.


4. When the raisins have boiled for 5 minutes, pour in the dry ingredients all at once and immediately stir until mixture has thickened and there is no starchy taste...this will take a couple of minutes.


5. Remove from heat and drop in the butter and add the vinegar...stir until butter has melted and let cool slightly for about 10  minutes.


6. While the filling is cooling, prepare your pie crust.  Once the filling has cooled somewhat, pour into your prepared shell, put the pastry lid on top, crimp and trim the edges of your pie then cut slits in the top which will allow steam to escape while baking. Brush top with an egg wash if you wish and sprinkle with granulated sugar.


7.  Place pie onto a parchment paper lined baking sheet and bake at 400 degrees for about 35 minutes or until crust is golden brown and the filling is bubbling.


8. Remove from oven and place on a wire rack until cool enough to cut. Slice into wedges and serve warm with a scoop of vanilla ice cream...enjoy!



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