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    Home » Recipes » Pies & Tarts

    Mom's Easy Raisin Pie

    Published on February 23, 2018 - Updated on January 18, 2023 by Chef Rodney - 38 Comments - This post may contain affiliate links.

    2.9K shares
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    old fashioned raisin pie
    A delicious old fashioned Raisin Pie recipe from my Mom that will surprise you at just how good it is. May sound like an odd recipe but try it and you will love it!
     
    slice of raisin pie

    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.

    raisin pie filling

    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.

    raisin filling in pie dish

    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.

    pillsbury pie crusts
    Pillsbury Pie Crusts

    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!

    raisin pie ready for the oven

    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.

    mom old fashioned raisin pie

    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!

    old fashioned raisin pie

    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.

    old fashioned raisin pie

    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.

    For more great recipes with Raisins, I suggest you check these recipes out:

    • Easy Maple Syrup Ham Steaks
    • Old Fashioned Oatmeal Raisin Cookies
    • Simple Pear Compote
    • Sour Cream Raisin Pie

    📋 What Ingredients do I need

    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 Mom's Easy 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.

    old fashioned raisin pie

    Mom's Easy Raisin Pie

    A delicious Raisin Pie from my Mom that will surprise you! A flavorful pie that will you leaving for another piece!
    4.21 from 54 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine Canadian
    Servings 8
    Calories 278 kcal

    Equipment

    • Saucepan
    • Pie Dish

    Ingredients
     

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Nutrition

    Calories: 278kcalCarbohydrates: 54gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 189mgPotassium: 337mgFiber: 3gSugar: 13gVitamin A: 45IUVitamin C: 2mgCalcium: 31mgIron: 1.6mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Fabulous Pie & Tart Recipes

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    • Cream Cheese Fruit Pie
    hot rods recipes

    Reader Interactions

    38 Comments

    1. Mely

      July 26, 2019 at 3:00 pm

      I, too, grew up savoring raisin pie, my favorite dessert. Unfortunately, it was not a mom's recipe but a pie bought at an exquisite bakery in my country in South America. So, no recipe. Through the years, I've tried replicating it, but never had a finished product quite like I remember the pie of my youth. Finally, I gave up. I believe your recipe is right on target and I can't wait to try it. I will report my result. Thank you for what appears to be what I have been looking for over 40 years!

      Reply
      • Chef Rodney

        August 24, 2019 at 4:21 pm

        Thanks for reaching out! If you do decide to make it I would love to know if it tastes as you remember!

        Reply
      • Mely

        February 24, 2020 at 1:07 pm

        Thank you for your comment. I, too, grew up enjoying my favorite pie: raisin pie, in my native country, Panama. I have tried to find a recipe or have adjusted recipes I have obtained, but nothing comes close. I am eager to try this recipe as soon as I can because, I believe, we both have been on a quest to replicate this favorite treat of our youth and it sounds like we finally did. I will report my result. Thank you

        Reply
      • Lanz

        August 05, 2021 at 11:18 pm

        Hi there! Thanks for writing up this recipe. I was a bit confused by "until it turns clear". I just stirred it until it wasn't cloudy or chunky. A photo might help since I don't think the brown sugar will ever turn 'clear' (if clear means white and transparent). I also started freaking out when I realized that I didn't apply a glaze to the top crust or pre-bake the bottom crust. I'll be tasting it tomorrow at my dad's birthday party. Do you think I ruined it? If I was supposed to glaze things, it would have been helpful to include in the recipe as well. All of this is meant as helpful feedback from the perspective of a complete baking newbie. I am very 'follow the recipe to the letter' when I bake.

        Reply
    2. Dana

      February 23, 2020 at 12:17 pm

      Do I pour off the water after boiling the raisins? My husband wants this pie tonight! Thank you!

      Reply
      • Chef Rodney

        February 23, 2020 at 12:26 pm

        Thanks for asking. No need to dump the water. The raisins plump and with the addition of the sugars the mixture will turn to a syrup-like consistency. Enjoy!

        Reply
    3. Lillian

      March 04, 2020 at 10:52 am

      At What oven temperature is this cooked

      Reply
      • Chef Rodney

        March 04, 2020 at 11:25 am

        Wow. I can't believe I don't have that listed. Bake at 350°F. Thanks for catching that. Updating the recipe now!

        Reply
    4. Genevieve Muntean

      June 24, 2020 at 9:21 pm

      What sized pie crust? Should it be prebaked? My old family recipe calls for it to be prevailed BUT only one prebaked crust!
      Do you have a recipe for sugar cream pie? Old Indiana recipe. the I think there are three ingredients! Thanks for answers. Can’t wait to
      Try 2 crusts. I think the ratio of filling to crust will please me.

      Reply
      • Chef Rodney

        June 25, 2020 at 3:33 pm

        I just use Pillsbury Pie Crusts. No need to pre-cook. This is one delicious raisin pie!

        Reply
    5. Tamara

      October 03, 2020 at 10:04 pm

      Newbie baker here hehe what kind of raisins do I use?

      Reply
      • Chef Rodney

        October 05, 2020 at 9:34 am

        I use Sun-Maid raisins but you can use any brand you want.

        Reply
    6. Jolene Miller

      October 11, 2020 at 11:26 am

      I baked this pie because I have fond memories of my Grandmother & I loved her raisin pie. She made this pie on Sunday. My husband says his father would be proud. He also loved raisin pie. This is the perfect recipe. I bake it with an elderly consumer who also remembers her Mother making it. So many memories for all.

      Reply
      • Chef Rodney

        October 15, 2020 at 11:47 am

        Thanks for the feedback. Glad you liked it!

        Reply
    7. Sally

      October 17, 2020 at 6:55 pm

      I made the pie exactly per the directions and it was GREAT!!! I’m definitely keeping this recipe!!

      Reply
      • Chef Rodney

        October 19, 2020 at 10:08 am

        Glad you liked it!

        Reply
      • Alison

        January 21, 2023 at 6:50 am

        Awesome pie! Thanks, husband loves it...

        Reply
        • Chef Rodney

          January 21, 2023 at 5:54 pm

          Glad to hear you liked it!

          Reply
    8. Alpha Dumler

      October 20, 2020 at 6:08 am

      It’s a5star rating

      Reply
    9. EDWINA FLARE

      November 25, 2020 at 6:28 am

      Until I met my husband, I had never heard of Raisin Pie. He said he would love to have a Raisin Pie. I searched stores for it because I just knew it would be a complicated recipe to make. This year he really wants this pie. I came across your recipe and it looks so simple. I can't wait to try it. I hope it is like the pie he had as a child. Thank you for sharing your recipe.

      Reply
    10. Kathy

      November 27, 2020 at 10:44 am

      Hi! I cleaned and soaked my raisins, and picked off the stems first...( I got the raisins from a grower in California!) Should I add less water since the raisins have already soaked and are plumb and ready to go? I haven't made the pie yet, but it will be delicious I know!!!

      Reply
      • Chef Rodney

        November 27, 2020 at 11:00 am

        I would recommend adding some water as you will need the liquid. Hard to recommend a specific amount but sounds like you wouldn't want to use more than 1 cup of water. Hope you enjoy!

        Reply
    11. Cxi103

      November 30, 2020 at 10:22 am

      I haven’t tried it yet - it is in the oven! I am leaving it in until it seems to be done, and it is taking longer than 35 minutes. Might just be my oven, but I wonder if it needs to be at a higher temperature?

      Reply
      • Chef Rodney

        November 30, 2020 at 11:16 am

        I would be hesitant to raise the temp to avoid burning the crust. Keep an eye on it and add foil if the edges start to burn. The filling is cooked so all you are really doing is baking the pie crust. Enjoy!

        Reply
    12. June Lienemann

      January 16, 2021 at 8:18 am

      Why do you put vinegar in raisin pie

      Reply
      • Chef Rodney

        January 20, 2021 at 9:31 am

        The vinegar helps achieve the desired consistency for the raisin filling.

        Reply
    13. Peggy Taylor

      February 10, 2021 at 8:45 pm

      I Love Raisin Pie. My mother made the best and I never thought I would need them, she even made a wonderful peach cobbler. Was I ever wrong about needing her recipes. I could make a list of her best that I liked. Sorry I was to young care.

      Reply
    14. Cynthia Brooks

      November 02, 2021 at 1:57 pm

      I have to use unsalted butter?

      Reply
      • Chef Rodney

        November 02, 2021 at 2:05 pm

        No you can use whatever you have on hand. If you use salted butter I would suggest leaving out the 1/4 tsp of salt. Enjoy!

        Reply
    15. Chef Rich Reillt

      November 15, 2021 at 1:09 pm

      I am a new Chef and recently heard of raisen pie from an Amish family. The fathers bday is this week. He wants my jambalaya and I am trying this recipie for dessert.

      Reply
    16. Teri

      November 21, 2021 at 4:53 am

      Hi, it says to cool slightly....about how long would you recommend letting it cool?

      Reply
      • Chef Rodney

        November 21, 2021 at 10:54 am

        5-10 minutes should suffice. Enjoy!

        Reply
    17. Vanessa

      November 24, 2021 at 8:19 am

      I have always used lemon juice in place of the vinegar. When I first started making this for my husband's Christmas dessert 25 years ago, I got the recipe from my Pennsylvania Aunty! She used vinegar, but I used lemon juice. It just needs to be acidic to make the raisin mixture thicken, and lemon juice works too!

      Reply
    18. Molly

      January 13, 2022 at 12:46 pm

      not made it yet but does it matter dark or light brown sugar?

      Reply
      • Chef Rodney

        January 13, 2022 at 12:53 pm

        the only difference between light and dark brown sugar is a higher molasses content in the dark brown sugar. You will be fine using either one. Enjoy!

        Reply
    19. Virginia M

      November 09, 2022 at 2:36 pm

      350° F x 35min doesn’t seem to brown the pie…Pillsbury pie crust box says 450° x 10-12 min. I have used the latter with excellent results.

      Reply
    20. Pat Katz

      November 25, 2022 at 9:24 pm

      Just reading your fabulous recipe brought joy to my heart and my tastebuds!!!!! Thank You!!!!!

      Reply
    21. Jane

      November 29, 2022 at 5:02 pm

      OMG this recipe is the best I have ever made. So flavourful. My family just loved it.

      Reply

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