A delicious Raisin Pie from my Mom that will surprise you! A flavorful pie that will you leaving for another piece!
Tell me more about Mom’s Easy Raisin Pie
When I was growing up, my mom used to make a raisin pie for family desserts. I’m too old to remember if I had 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.
In the meantime, I suggest you give this wonderful raisin pie a try. Especially if you like raisins, 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!
If you are really digging this pie from my mom, you need to check out her Strawberry Rhubarb Pie recipe.
How do I Make Mom’s Easy Raisin Pie?
1- Combine raisins and water in a small saucepan. Boil for 5 minutes.
2- Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins.
3- Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly.
4- Pour raisin filling into a pastry-lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
5- Bake for 30 to 35 minutes.
Mom’s Easy Raisin Pie
- 2 Cups Raisins
- 2 Cups Water
- 1/2 Cup Packed Brown Sugar
- 2 Tbsp Cornstarch
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Salt
- 1 Tbsp White Vinegar
- 1 Tbsp Unsalted Butter
- 1 Pie Crust
how to make this recipe
- Combine raisins and water in a small saucepan. Boil for 5 minutes.
- Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins.
- Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly.
- Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake for 30 to 35 minutes.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.