Raisin Pie

Bettie Clark

By
@bettielou197

This is one delicious pie! It's easy to make and turns out beautiful. It's no typo, there are no eggs. However, it thickens to a perfect serving consistency. The original recipe called for 2 cups of raisins. I only had a cup and a half and refused to go to the store for one item. I always have craisins around so I made up the difference, plus a few extra, with them.

We loved the combination of tartness from the craisins and sweetness of the raisins. I plan to cut the sugar to 1/3 cup next time.

This will definitely be my go to raisin pie recipe from now on.


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2 c
raisins
1/2 c
craisins, reduced sugar
2 c
water
1/2 c
packed brown sugar
3 Tbsp
cornstarch
1/2 tsp
cinnamon
1/4 tsp
salt
1 Tbsp
butter
1 Tbsp
vinegar

Directions Step-By-Step

1
Preheat oven to 425. Put a baking sheet in the oven to heat while making the pie filling. DON'T SKIP THIS STEP. By placing the pie pan onto the heated baking sheet you will get a crispy bottom crust that will not become soggy.
2
You will need 2 pie crusts, store bought of make your own. Line the pie pan with the bottom crust.
3
Combine raisins and water in a medium sauce pan, boil for 5 minutes. Sometimes I replace a portion of the water with rum. You can use as much or as little as you desire. Just reduce the amount of water by the same amount.
4
In a small bowl blend sugar, cornstarch, cinnamon, and salt. Add to raisin mixture, cook, stirring until clear. This only take a minute or so.
5
Remove from heat and stir in vinegar and butter. Cool slightly.
6
Pour into pastry lined pan. Cover with top crust. Put pie into oven on heated baking sheet. Bake for 25-30 minutes, until golden brown. Allow to cool before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American