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.

Slice of Amish raisin pie with plump raisin filling and golden brown crust on plate with remaining pie in background.

This raisin pie features a filling of plumped up raisins. It great on its own, or serve it with a scoop of ice cream or dollop of whipped cream for an extra special treat.

Raisins tend to have a supporting roll in baking. Of course they are good in oatmeal raisin cookies and they add a little something to creamy rice pudding.

Then we were introduced to sour cream raisin pie at a diner some decades ago. It became clear that they could also be the star of the show.

This pie takes that idea to the next level. Instead of being cradled in custard, this pie uses raisins as pretty much the whole filling.

It ends up being rich and delicious. Of course pies make me think of Thanksgiving, and this would be a fabulous addition to your Thanksgiving dessert menu.

However, it is fabulous anytime you want a yummy pie and don’t have fresh fruit on hand.

Why You’ll Love this Recipe:

The filling is already cooked and thickened before it goes into the pie shell. So, there are no worries about a runny filling.

The ingredients are super simple, and mostly shelf stable. So you can keep them on hand and whip up a pie any time you’d like.

Saucepan of raisins in water ready to be boiled with small bowl of brown sugar, cornstarch, cinnamon, and salt nearby.

Saucepan of thickened and plumped raisin mixture with vinegar and butter ready to be stirred in.

I have increased the amount of filling to create a fuller pie when using modern deep dish pie plates.

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You can use store bought pie pastry to make the pie, or make your own. Of course, I recommend my great grandma’s tender lard pie crust recipe or MiMi’s flaky pie crust.

Alterations or Substitutions

Citrus notes would be fabulous with the raisins. Stir in some orange zest or a couple of drops of orange extract if you would like.

Some folks add chopped walnuts to the filling. Feel free to indulge if that sounds good.

Thick raisin filling in deep dish pie crust ready for top crust to go on to be baked.

Lifting slice of cooled raisin pie out of the plate after the pie has been baked and cooled, showing plumped raisins inside.

You could use craisins instead of raisins for a different take on a cranberry pie. Or try dried cherries or blueberries if your heart desires.

If you like more spice, you can add more here. A little allspice or nutmeg would be good or use a mix like pumpkin pie spice in place of the cinnamon.

Slice of amish raisin pie on plate with lots of raisin filling between layers of golden brown flaky pie crust, ready to eat.

Prepping Ahead

You can prepare the pie filling up to one week in advance. Just store in an airtight container and remove the filling from the fridge 30 minutes before baking to allow it to come to room temperature.

The pie crust can be made 1-2 days in advance, just store it wrapped in the refrigerator. Pie crust can also be frozen for up to 3 months and then defrosted in the fridge overnight before use.

Slice of raisin pie with flaky golden brown on top and thick plumped raisin filling inside.

5 from 5 ratings

Old Fashioned Raisin Pie

Author: Carlee

Servings: Servings

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 recipe is adapted to fit a more modern deep dish pie plate. Enjoy it on its own or topped with ice cream or whipped cream.

Prep: 10

Cook: 40

Cooling Time 1 15

Total: 2 5

Ingredients

Instructions

Preheat oven to 425℉.
Put 3 cups raisins and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat. Let boil for 5 minutes.
Stir ¾ cup light brown sugar, 3 Tablespoons cornstarch, ¾ teaspoon ground cinnamon, and ¼ teaspoon 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 4 teaspoons vinegar and 1½ Tablespoons 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.