Old Fashioned Raisin Pie

The Old Fashioned Raisin Pie is a classic dessert that has been cherished for generations. This sweet and tangy treat is filled with plump raisins and a luscious filling, all encased in a flaky, buttery pie crust. Perfect for holidays or family gatherings, it’s a nostalgic dish that never goes out of style.

Ingredients

For the Filling:

• 2 cups raisins
• 1 ½ cups water
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter

For the Pie Crust:

• 2 pre-made pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling:
   • In a medium saucepan, combine the raisins and water. Bring to a boil, then reduce heat and simmer for 5 minutes until the raisins are plump.
   • In a small bowl, mix the sugar, cornstarch, cinnamon, and nutmeg. Add this mixture to the simmering raisins, stirring constantly until the mixture thickens.
   • Remove from heat and stir in the lemon juice and butter until fully incorporated. Let the filling cool to room temperature.
2. Prepare the Pie Crust:
   • Roll out one pie crust and fit it into a 9-inch pie pan. Trim the edges, leaving about an inch overhang.
   • Pour the cooled raisin filling into the crust, spreading it evenly.
3. Add the Top Crust:
   • Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
   • Brush the top crust with beaten egg for a golden finish.
4. Bake the Pie:
   • Preheat the oven to 400°F (200°C). Place the pie on the center rack and bake for 30-35 minutes, or until the crust is golden brown.
   • Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.

Serving and Storage Tips

• Serving: Serve the Old Fashioned Raisin Pie slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finishing touch.
• Storage: Store leftovers in an airtight container or covered with foil. The pie can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, wrap the pie tightly and freeze it for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use golden raisins instead of regular raisins?

Yes, golden raisins can be used as a substitute. They provide a slightly different flavor and texture but work wonderfully in this recipe.

2. Is it possible to make this pie ahead of time?

Absolutely! The pie can be baked a day in advance and stored at room temperature or in the refrigerator until ready to serve.

3. Can I make the pie crust from scratch?

Certainly! A homemade crust adds a personal touch. Use your favorite pie crust recipe for an extra-special version of this dessert.

4. How do I prevent the bottom crust from becoming soggy?

To avoid a soggy bottom crust, you can blind-bake the bottom crust for about 10 minutes before adding the filling. Alternatively, ensure the filling is cooled completely before assembling the pie.

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