This recipe was given to me 41 years ago by my husband's grandmother.

Linda

Recipe Summary

Servings:
8
Yield:
1 -9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.

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  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.

  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts

409 calories; protein 3.9g 8% DV; carbohydrates 64.6g 21% DV; fat 16.5g 26% DV; cholesterol 3.8mg 1% DV; sodium 324.7mg 13% DV. Full Nutrition
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Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2007
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!!! Read More
(161)

Most helpful critical review

Rating: 3 stars
11/26/2007
This wasn't what I expected. If you really really like raisins then you would probably rate this 5 stars. Read More
(1)
140 Ratings
  • 5 star values: 118
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/29/2007
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!!! Read More
(161)
Rating: 4 stars
06/08/2006
Good as is but adding finely grated lemon zest and lemon juice (instead of vinegar) makes for more depth of flavor. Once I did this my mother-in-law (whose family was Pennsylvania Dutch) thought the taste was "just right." Read More
(110)
Rating: 5 stars
02/24/2007
This is a wonderful pie! My dad has been requesting a raisin pie for weeks. My mother (now deceased) used to make Dad raisin pies, but I never got her recipe, and I have not been able to find the one she used. I printed this receipe off and made it without making any changes. It was delicious! My dad loved it and said it was the best raisin pie he has ever had, and he has had many raisin pies over the years! I think this had to be my mom's recipe. It is very easy to make, and it tastes great! Thank you so much for sharing your recipe! Read More
(96)
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Rating: 5 stars
06/14/2005
I made this for my husband's birthday because he loves raisin pie and he really loves this one! I made a few changes---I substituted 1/4 cup of spiced rum for an equal amount of the water I used lemon juice in place of the vinegar and I used a mix of golden raisins with regular raisins because I have found golden raisins to plump more and be sweeter/tastier. Love this pie! Read More
(52)
Rating: 5 stars
01/30/2008
This pie was exceptional. I did use lemon juice in place of the vinegar and doubled the filling. There would definitely not been enough filling had you followed the recipe. I used a 9 inch pie pan. Will definitely make again. Read More
(48)
Rating: 5 stars
05/19/2003
I made this pie as a special favor for a friend of mine (even though I'd never heard of such a thing)and he said this was the best raisin pie he'd ever eaten. I have a feeling I will get additional requests for it in the future. My only comment is that I would make 1 1/2 to 2 times the filling because I like my fruit pies to be HIGH. I also like to brush the crust with milk and sprinkle with granulated sugar before I bake it. This makes for a very pretty presentation and a tastier "bone". Read More
(38)
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Rating: 5 stars
03/10/2015
I found this identical recipe in a McCall's magazine around 1980 and have made it several times over the years. Fortunately I have three grandchildren (two are twins just two and a half years old) and they're crazy about raisins in any form so they love this. I've always liked the flavors of orange and raisins together so I make a little orange glaze and drizzle it over the top of this and everybody likes that too. Just combine a little powdered sugar and some frozen concentrate for orange juice, or else some grated orange rind and water with the powdered sugar. I've used lemon juice in place of the vinegar once or twice but never noticed any taste difference. A word of caution: when you bake most fruit pies such as apple, blueberry etc. you don't remove the pie from the oven until the filling starts bubbling out of the slits in the top crust. That ensures that your filling is "cooked." But with this pie the filling is already cooked before you pour it into the shell, so all you're doing is baking the crust. Cornstarch reacts negatively to being "cooked twice." In fact it "breaks down" if cooked a second time. So with this pie, follow the timing suggested and take the pie out of the oven as soon as you're satisfied that the crust is browned to your liking and don't wait for the filling to "bubble up" through the slits. The second cooking may cause the cornstarch to break down and you'll have a runny filling. Read More
(38)
Rating: 5 stars
12/17/2003
This is EXCELLENT raisin pie. I used frozen pie crust and it turned out great. For anyone who has never tried raisin pie try this one. It is YUMMY! Read More
(27)
Rating: 5 stars
10/24/2005
I found this recipe by accident and remembered I've had a raisin pie as a kid tho I don't remember where. Easy to make using a ready made pie crust and it was a hit. My wife who doesn't even CARE for raisins liked it. It was a hit at our church supper as well. This is a keeper! Read More
(18)
Rating: 3 stars
11/26/2007
This wasn't what I expected. If you really really like raisins then you would probably rate this 5 stars. Read More
(1)
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