Old Fashioned Raisin Pie

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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.

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.

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

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.

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.

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.

How to Store

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.

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