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 more great recipes like this one, I suggest you check these recipes out:
📋 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.
Mom's Easy Raisin Pie
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
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
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.
Mely
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!
Chef Rodney
Thanks for reaching out! If you do decide to make it I would love to know if it tastes as you remember!
Mely
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
Lanz
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.
Dana
Do I pour off the water after boiling the raisins? My husband wants this pie tonight! Thank you!
Chef Rodney
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!
Lillian
At What oven temperature is this cooked
Chef Rodney
Wow. I can't believe I don't have that listed. Bake at 350°F. Thanks for catching that. Updating the recipe now!
Genevieve Muntean
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.
Chef Rodney
I just use Pillsbury Pie Crusts. No need to pre-cook. This is one delicious raisin pie!
Tamara
Newbie baker here hehe what kind of raisins do I use?
Chef Rodney
I use Sun-Maid raisins but you can use any brand you want.
Jolene Miller
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.
Chef Rodney
Thanks for the feedback. Glad you liked it!
Sally
I made the pie exactly per the directions and it was GREAT!!! I’m definitely keeping this recipe!!
Chef Rodney
Glad you liked it!
Alpha Dumler
It’s a5star rating
EDWINA FLARE
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.
Kathy
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!!!
Chef Rodney
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!
Cxi103
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?
Chef Rodney
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!
June Lienemann
Why do you put vinegar in raisin pie
Chef Rodney
The vinegar helps achieve the desired consistency for the raisin filling.
Peggy Taylor
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.
Cynthia Brooks
I have to use unsalted butter?
Chef Rodney
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!
Chef Rich Reillt
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.
Teri
Hi, it says to cool slightly....about how long would you recommend letting it cool?
Chef Rodney
5-10 minutes should suffice. Enjoy!
Vanessa
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!
Molly
not made it yet but does it matter dark or light brown sugar?
Chef Rodney
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!