Raisin Pie II


Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.

1 to 9 - inch pie


  • 1 ½ cups raisins

  • 1 ½ cups boiling water

  • 1 tablespoon all-purpose flour

  • ½ cup white sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon lemon zest

  • ½ cup finely chopped walnuts

  • 1 recipe pastry for a 9 inch double crust pie


  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
20g Fat
57g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 409
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 21%
Sodium 238mg 10%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 12%
Total Sugars 29g
Protein 5g
Vitamin C 3mg 13%
Calcium 28mg 2%
Iron 2mg 11%
Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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