When I was growing up, my mom used to make this old fashioned raisin pie for family desserts. I’m too old to remember if I ever tried it as a kid but have always wanted to re-create it.
The problem is my wife hates raisins. How can you hate raisins? Anyways, I convinced her to at least try a bite of it if I made it and if she didn’t like it, then I would never make it again. Guess what? She liked it.
Thanks for the recipe mom!
I am thankful my mom still had her original recipe written down somewhere. I do have another variation of this recipe that will be posted in the near future. EDIT: If you are a fan of raisin pie, check out my Sour Cream Raisin Pie recipe.
In the meantime, I suggest you give this wonderful raisin pie a try. Especially if you like desserts with raisin filling, and if you don't, this raisin pie might just convert you!
I've also heard that Martha Stewart has a Raisin Pie recipe. I will have to check it out one of these days and see how hers stacks up against mine!
Or better yet, maybe good ole Martha should try MY recipe and learn a thing or two! LOL. If any of you know Martha, send her a link to this recipe.
If you prefer your raisin pie to have sour cream and nuts, then you must check out my Sour Cream Raisin Pie. The texture and taste is very different than this one but equally delicious!
If you are really digging this pie from my mom, you need to check out her Strawberry Rhubarb Pie recipe. Or one of my favorite Mom recipes, her Tomato Soup Cake recipe. My Cinnamon Sugar Cream Pie is another favorite you must try.
While you are here I suggest you check out all my other delicious Canadian Recipes. Some of the recipes are new while others are well over 50 years old but they all originated in Canada.
💭 Recipe Tip
Don't you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart. A simple tip to make it a little easier on you.
For a fun play on this recipe, check out my Raisin Pie Shortbread Cookies.
📋 Gather your Ingredients
You will need the following ingredients to make this easy raisin pie recipe (see recipe card for quantities): Raisins, Brown Sugar, Cornstarch, Ground Cinnamon, Salt, White Vinegar, Unsalted Butter and a Pie Crust.
🥣 How to make Raisin Pie
Preheat the oven to 350°F.
In a saucepan, combine the raisins and water and bring to a boil. Boil for 5 minutes.
In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, and salt. Add to the hot raisins mixture.
Continue to cook stirring regularly until the syrup is clear and the mixture has thickened. About 7-10 minutes.
Remove the saucepan from the heat. Stir in the vinegar and butter. Let the pie filling cool slightly, approximately 10 minutes.
Pour the raisin filling into a pie crust-lined pie dish. Cover with the top crust. Seal the edges and cut a couple of small slits in the top crust for venting.
Bake for 30 to 35 minutes or until the top is golden brown.
Mom's Easy Raisin Pie
- Pie Dish
- 2 Cups Raisins
- 2 Cups Water
- ½ Cup Packed Brown Sugar
- 2 tablespoon Cornstarch
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 1 tablespoon White Vinegar
- 1 tablespoon Unsalted Butter
- 1 Refrigerated Pie Crust
- Preheat the oven to 350°F.
- In a saucepan, combine the raisins and water and bring to a boil. Boil for 5 minutes.
- In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, and salt. Add to the hot raisins mixture.
- Continue to cook stirring regularly until the syrup is clear and the mixture has thickened. About 7-10 minutes.
- Remove the saucepan from the heat. Stir in the vinegar and butter. Let the pie filling cool slightly, approximately 10 minutes.
- Pour the raisin filling into a pie crust lined pie dish. Cover with the top crust. Seal the edges and cut a couple of small slits in the top crust for venting.
- Bake for 30 to 35 minutes or until the top is golden brown.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.