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Raisin Pie II

Rated as 4.33 out of 5 Stars

"Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream."
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servings 409
Original recipe yields 8 servings (1 - 9 inch pie)


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  1. Preheat oven to 425 degrees F ( 220 degrees C).
  2. Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
  3. Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
  4. Bake for 40 to 45 minutes, or until crust is golden brown.

Nutrition Facts

Per Serving: 409 calories; 19.8 56.6 4.8 0 237 Full nutrition

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Read all reviews 3
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This pie was great! I used golden raisins and simmered until it was nice and thick. It takes a little time to reduce the liquids but, it was worth it.

Make 1.5 times recipe for deep dish pan, I used all raisins as I am not a fan of walnuts. Add extra flour if not thick enough . Baked perfectly in 40 minutes, I used Buttery Flaky Pie Crust fro...

I did make it, kind of.... I wanted more of a mincemeat alternative and I used this as a starting point. I substituted 1/2 cup CranRaisin for 1/2 cup of the raisins and added 2 cut up apples. Al...