Mum's Raisin Pie

Sue Fitzpatrick


My Mum baked all the time :) Her pies were to die for. I always liked her raisin pie the best!

Mum made her own pastry. She always used the recipe on the Tenderflake Lard and it turned out flakey and absolutely scrumptious every time. I'm not that ambitious and find the frozen Tenderflake pie crusts to be the closest to her scratch.


★★★★★ 2 votes

30 Min


  • 2 c
    sun-maid raisins
  • 2 c
  • 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
  • 1 tsp
  • 1/4` tsp
  • 1 Tbsp
  • 1 Tbsp
  • ·
    pastry for double pie crust, unbaked

How to Make Mum's Raisin Pie


  1. Pre-heat oven to 425F. Combine raisins and water in a saucepan and boil for 5 minutes. Stir occasionally so it doesn't stick to bottom of pot.
  2. Blend sugar, cornstarch, cinnamon and salt. Reduce heat a little and add to raisin liquid and cook, stirring until clear. Remove from heat.
  3. Stir in vinegar and butter. Cool slightly.
  4. Turn into pastry-lined pan. Cover with top pastry (pierce top in several places) or use lattice strips of pastry. Bake at 425°F. about 30 minutes or until crust is golden brown. Let cool.

Printable Recipe Card

About Mum's Raisin Pie

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: Canadian

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