If you’ve never tried Raisin Pie, you’re in for a nostalgic treat. This old-fashioned dessert may not be as famous as apple or pumpkin pie, but one bite will transport you back to simpler days—when recipes were scribbled on index cards and desserts were made from pantry staples. Sweet, sticky, lightly nutty, and kissed with citrus, it’s a pie that comforts in the most memorable way.
This is the kind of pie you’d find on grandma’s holiday table or tucked into a well-loved church cookbook. The filling is glossy and rich, filled with plump raisins, crunchy walnuts, and just enough orange and lemon to brighten the sweetness. It’s perfectly balanced—chewy, tangy, indulgent—and nearly impossible to stop at one slice.
Skeptical about raisin pie? This version might just change your mind.
Raisin Pie
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Raisins | 2 cups | Plump and sweet |
| Brown sugar | 1 cup | Adds depth of flavor |
| Water | 1⅓ cups | For cooking base |
| Cornstarch | 3 tbsp | Thickens filling |
| Orange juice | ½ cup | Fresh and bright |
| Orange zest | 1 tsp | Enhances citrus notes |
| Lemon juice | 3 tbsp | Balances sweetness |
| Walnuts, chopped | ½ cup | Adds crunch |
| Pie crust dough | Enough for 2 crusts | Top and bottom |
| Egg white, beaten | 1 | For brushing |
| Granulated sugar | 1–2 tsp | For topping |
Instructions
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