Mom’s Easy 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!
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!
Reader Feedback
“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.”
~ Jolene
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
Equipment
- Saucepan
- Pie Dish
Ingredients
- 2 Cups Raisins
- 2 Cups Water
- ½ Cup Packed Brown Sugar
- 2 Tbsp Cornstarch
- ½ Tsp Ground Cinnamon
- ¼ Tsp Salt
- 1 Tbsp White Vinegar
- 1 Tbsp 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.
Just like my aunt used too make and became my favorite pie.
Have made it a few times now and never disappointed .
Best of course with big scoop of vanilla ice cream
Glad you liked the pie!
Made this recipe for years. Couldn’t believe it was exact like mine. Love it.
Hi Chef Rodney!
I have been looking for an easy Raisin Pie recipe for many years now. Finally ran across this recipe, I can’t wait to try it! My memories of raisin pie goes back to my childhood in Illinois, when my Great Grandmother would make it (she passed away 23 years ago), so this is how long I have been looking for a recipe. Now, the funny story behind this amazing pie, my Grandfather (her Son in-law) hated raisins with a passion! So, she would make this pie on a Sunday or for a holiday meal knowing he would be joining us. She would ask if anyone was ready for dessert, & he would always be the 1st to respond. So she would slice him up a piece of the pie & as he went to take a bite he would then realize that she did it again & served him Raisin Pie! (You would think he would have learned by then…. but Nope!) Of course she always made him his favorite pie knowing he wouldn’t even try it. Great memories surrounding this pie. So, thank you for posting this & when I get around to making it, I will try to remember to come back & let you know how it turned out.
God Bless
OMG this recipe is the best I have ever made. So flavourful. My family just loved it.
Just reading your fabulous recipe brought joy to my heart and my tastebuds!!!!! Thank You!!!!!
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.
not made it yet but does it matter dark or light brown sugar?
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!
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!