Old-Fashioned Raisin Pie: A Cozy Classic with Timeless Flavor
Have you ever wondered why old-fashioned raisin pie has remained a cherished favorite for over a century, despite today’s endless dessert options? This nostalgic “vintage pantry pie” delivers comforting sweetness, citrus brightness, and warm spice. The key is balancing texture and tang—something this perfected recipe does beautifully. Whether you're reviving a family tradition or discovering something new, this raisin pie brings warmth, aroma, and authenticity straight to your table.
Equipment
- Saucepan
- Pie Dish (9-inch)
- Oven
Ingredients
Pie Filling
- 2 cups raisins
- 1 cup brown sugar
- 1 1/3 cups water
- 3 tbsp cornstarch
- 1/2 cup orange juice
- 1 tsp orange zest
- 3 tbsp lemon juice
- 1/2 cup chopped walnuts
Pie Crust & Topping
- dough for 2 pie crusts
- 1 egg white beaten
- 1-2 tsp granulated sugar
Instructions
- Preheat oven to 400°F (204°C).
- In a saucepan, combine raisins, water, and brown sugar. Simmer for 8–10 minutes until the raisins plump up.
- Whisk cornstarch with a splash of orange juice until smooth. Add to the saucepan along with the remaining orange juice, orange zest, and lemon juice. Cook until thickened, stirring constantly.
- Stir in chopped walnuts.
- Line a 9-inch pie dish with the bottom crust. Pour the hot filling inside. Add the top crust, crimp edges, and cut vents.
- Brush the top crust with beaten egg white and sprinkle with granulated sugar.
- Bake for 30–35 minutes or until the crust is golden brown. Shield edges with foil if they brown too quickly.
- Cool for at least 25 minutes before slicing.
Notes
Toast the walnuts before adding them for a richer, deeper flavor. Substitute mixed dried fruit for a fun twist on this classic vintage dessert.