By Becky Hardin
Published Nov 7, 2023
My recipe for old-fashioned Raisin Pie is so simple yet so mouthwateringly delicious! The warm pie filling is made with raisins, rum, brown sugar, cinnamon, and citrus for a rich, sweet, and comforting flavor. I find the crust recipe to be so simple and satisfying that I end up using it for every holiday. This pie is a winner.
I’ve loaded this pie with plump, juicy rehydrated raisins are mixed with warm-spiced ingredients like rum and cinnamon to create a sweet and rich filling for this classic pie.
Ingredients1x2x3x
- ▢ 2 cups raisins 298 grams
- ▢ 1½ cups water 341 grams
- ▢ ¼ cup rum 57 grams
- ▢ ¼ cup orange juice 57 grams (from 1 orange)
- ▢ ½ cup brown sugar 107 grams
- ▢ 2 tablespoons cornstarch 14 grams
- ▢ ½ teaspoon ground cinnamon
- ▢ ¼ teaspoon kosher salt
- ▢ 1 tablespoon distilled white vinegar 14 grams
- ▢ 1 tablespoon unsalted butter 14 grams (⅛ stick)
- ▢ 1 teaspoon orange zest 2 grams (from 1 orange)
- ▢ 2 9-inch refrigerated pie crusts 425 grams, store-bought or homemade
- ▢ 1 large egg white 35 grams, beaten
- ▢ Turbinado sugar optional; for sprinkling
Video
Instructions
- Preheat oven to 425°F.
- Add the raisins, water, rum, and orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes. 2 cups raisins, 1½ cups water, ¼ cup rum, ¼ cup orange juice
- In a small bowl, whisk the brown sugar, cornstarch, cinnamon, and salt. Add this to the raisins and continue to cook until the sugar has dissolved. ½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Remove from the heat and stir in the vinegar, butter, and orange zest. Set aside to cool slightly. 1 tablespoon distilled white vinegar, 1 tablespoon unsalted butter, 1 teaspoon orange zest
- Roll out one pie crust and fit it into a 9 or 10 inch pie dish. Roll out your second crust so that it is large enough to cover the top of the pie plate. Set it aside. 2 9-inch refrigerated pie crusts
- Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
- Brush the crust with egg wash, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving. 1 large egg white, Turbinado sugar
Equipment
- Kitchen Scale (optional)
- Pie Pan
Becky’s Tips
- Pie Crusts: Use two crusts to make a double-crusted pie that encases the raisin filling.
- You can use water or orange juice in place of the rum.
- You can use a 9- or 10-inch pie dish in this recipe.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Raisin Pie Step by Step
Rehydrate the Raisins: Preheat your oven to 425°F. Add 2 cups of raisins, 1½ cups of water, ¼ cup of rum, and ¼ cup of orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes.
Add the Sugar: In a small bowl, whisk ½ cup of brown sugar, 2 tablespoons of cornstarch, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt. Add this to the raisins and continue to cook until the sugar has dissolved.
Balance the Filling Flavor: Remove from the heat and stir in 1 tablespoon of distilled white vinegar, 1 tablespoon of unsalted butter, and 1 teaspoon of orange zest. Set aside to cool slightly.
Assemble the Pie: Roll out one 9-inch pie crust and fit it into a 9- or 10-inch pie dish. Roll out the second 9-inch pie crust so that it is large enough to cover the top of the pie plate. Set it aside. Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
Bake the Pie: Brush the crust with 1 large beaten egg white, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving.
Notes from the Test Kitchen
When juicing an orange, a trick I always use is microwaving the whole orange for 10-20 seconds, then rolling it firmly on the counter to release as much juices as possible! Works every time.
Variations on Old Fashioned Raisin Pie
This raisin pie is ripe for experimentation! I’ve tried adding diced apples, chopped nuts, or chocolate chips to the pie filling for a little extra flavor. I’ve also swapped out some or all of the raisins for craisins and had delicious results.
How to Store
Store leftover raisin pie tightly wrapped in plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy chilled, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze leftover pie slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve slices of this rich and gooey raisin pie with a scoop of vanilla ice cream and a drizzle of caramel sauce . Pair it with a warm cup of chai tea . Yum!
More Homemade Pie Recipes To Try
- Homemade Apple Pie
- Lemon Meringue Pie
- Strawberry Jello Pie
- Caramel Pie
Raisin Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 2 cups raisins 298 grams
- 1½ cups water 341 grams
- ¼ cup rum 57 grams
- ¼ cup orange juice 57 grams (from 1 orange)
- ½ cup brown sugar 107 grams
- 2 tablespoons cornstarch 14 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 tablespoon distilled white vinegar 14 grams
- 1 tablespoon unsalted butter 14 grams (⅛ stick)
- 1 teaspoon orange zest 2 grams (from 1 orange)
- 2 9-inch refrigerated pie crusts 425 grams, store-bought or homemade
- 1 large egg white 35 grams, beaten
- Turbinado sugar optional; for sprinkling
Instructions
- Preheat oven to 425°F.
- Add the raisins, water, rum, and orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes. 2 cups raisins, 1½ cups water, ¼ cup rum, ¼ cup orange juice
- In a small bowl, whisk the brown sugar, cornstarch, cinnamon, and salt. Add this to the raisins and continue to cook until the sugar has dissolved. ½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Remove from the heat and stir in the vinegar, butter, and orange zest. Set aside to cool slightly. 1 tablespoon distilled white vinegar, 1 tablespoon unsalted butter, 1 teaspoon orange zest
- Roll out one pie crust and fit it into a 9 or 10 inch pie dish. Roll out your second crust so that it is large enough to cover the top of the pie plate. Set it aside. 2 9-inch refrigerated pie crusts
- Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
- Brush the crust with egg wash, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving. 1 large egg white, Turbinado sugar
Video
Notes
- Pie Crusts: Use two crusts to make a double-crusted pie that encases the raisin filling.
- You can use water or orange juice in place of the rum.
- You can use a 9- or 10-inch pie dish in this recipe.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
