Old Fashioned Raisin Pie Recipe

OH YEAH!!! My family absolutely love this pie. The only thing I will do differently the next time I make it is double the filling recipe to better fill my deep dish pie pans. Thanks for sharing this wonderful recipe!!!

Followed recipe as said and it turned out terrific and tastes great. I liked the fact that it doesn't use alot of sugar either. I did brush the top of the pies with a egg wash and sprinkled a little bit of sugar on top. And baked it longer than the 35 minutes. Will definitely be making this pie again, yum!

It was easy amd very good. I made two pies the first one the filling was good but did not fill the shell well. The second pie i added an additional 3/4 cups of water which gave me a pie filling texture instead of just raisins. I also added another 1/4 of brown sugar because I added more water and thickened it accordingly. This made a great pie filling and filled the shell nicely.. The heat is way to high. I cooked it at 375 degrees until my crust was brown. Will make it again.

My mom made this pie regularly. The cookbook it came from called it "Economical Raisin Pie". The only differences are she did a lattice top crust and used apple cider vinegar.

This raisin pie was wonderful! I had saved it a while back and finally got around to making it today because I wanted a fruit pie, but had no fresh or canned fruit. What a revelation! The raisins were plump and soft..the filling wasn't too runny and tasted amazing. I used a combo of minute tapioca and cornstarch..added some orange just because I didn't have any lemons..and used some dried bing cherries and some dry cranberries, too, as part of the fruit. So good! Husband raved about the pie..so I'll definitely make this again. It would be an appropriate Thanksgiving or Christmas pie..

My favorite pie so far. Agree it needs to be doubled to make a decent pie. Also...I use one cup spiced rum with three cups water instead of for cups of water, three tablespoons lemon juice instead of two tbsp vinegar, and a generous handful of chopped walnuts! Amazing.

This recipe has a number of issues, I'm surprised by all the 5 star ratings. ?? First of all, some of the measures are not accurate , especially for the raisins, you definitely need at least a cup and a half or even two MORE. I also decreased water to about 1 1/2 c. Definitely go with lemon zest and juice. Sugar can be cut down, raisins are already very sweet. I added more cinnamo, to taste. Biggest issue was the temperature. I baked for 10 minutes at 425 then decreased to 375 for 30 additional minutes. At 425 for the whole time, I would expect crust to be very burnt. With these changes above, the pie turned out beautifully. It also brought some great childhood memories to mind . That is worth some stars too.??

I like raisins. This pie was delicious and enjoyed by all at our New Years Day gathering. The following modifications were made after reading several reviews: about 2.25 cups of raisins (that was the whole box), 2.75 cups of water, .5 cup of chopped walnuts, 3/4 cup of brown sugar, arrowroot instead of cornstarch, lemon juice instead of white vinegar. The folks at our gathering had never heard of raisin pie. So this was a real treat.

This is a great raisin pie recipe! I mix it with a half batch of apple pie filling and bake in a 10" pie plate. It's my husband's favourite pie!

I made this today for my father-in-law's birthday, as raisin is his favorite pie, and it was well-received by all. The recipe is excellent as far as ingredients and method, however, at the suggestion of others I essentially doubled the recipe to nicely fill a 9" pie. I used a 3 1/2 cup bulk package of raisins to 3 1/2 cups of water, and doubled the remaining ingredients. I did use lemon juice instead of vinegar, but have made it both ways. (I just happened to have a lemon on hand that needed to be used.)

I didn't have access to my Raisin Pie recipe so I tried this one since the reviews were all high. I doubled the amount of filling as I made a deep dish pie. The only thing I did different was, as per my recipe of many many years, I soaked the raisins in Canadian Mist for several hours. I always do this and think it gives a richness to the pie and leaves no alcohol taste. You;ll WOW! your raisin lovers with this recipe!! Thanks for posting this recipe.

I like its old fashioned simplicity. A classic recipe. Thanks 😊

I did not change a thing this is the way my grandmother made it. Thank you for sharing this recipe

Had to double the amount to fill a deep pie pan but other than that I made the recipe as written. I had gotten a lot of raisins given to me and this was a great way to enjoy them. Very easy recipe to follow and put together and not really time consuming.

This is way too good for me.

I won’t rate it year because I made it for my husband and he hasn’t tried it yet. Personally I am not a fan of raisin pie so in 28 years of marriage I have never made it. My husband would always order it at a restaurant but it’s no longer available there so he requested me to make it. Easy to make.

Even my friends said it tastes next-level.

I had to cook it longer. Store bought crust, thawed, but it was still a bit doughy. Cooked 10 minutes longer - 45 min.

I tried what someone else suggested - doubling the filling - which made a little too much. The result was soupier than I like - I might try reducing the water or straining off some of the liquid before filling the pie shell. I also did a walnut crumb topping instead of a top crust. We served it with whipped cream - it might have been better with hard sauce.

I've made this recipe two times in the last week! It's delicious! (I made my own crust instead of using store bought.)