Homemade Raisin Pie

Homemade Raisin Pie, 3.0 out of 10 based on 3 ratings
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I’m not a huge fan of raisins, or at least I think they need to be used sparingly and in the right places. Why ruin a perfectly good oatmeal cookie, for instance, by putting raisins in them?  On the other hand, Raisin Bran cereal…I can tolerate that.  And surprisingly, I find raisin pie incredibly tolerable.  As someone who is not a huge fan of raisins, I find this traditionally Amish confection delicious, silky and sugary.  Maybe that’s it, the raisins become sort of lost in all the sugary, creamy goodness. This is a photo of a slice of raisin pie that I enjoyed over the weekend in Pearisburg, Virginia’s Amish settlement.  It was covered in a dollop of honest-to-goodness homemade whipped cream and, yum, it was amazing! I realized if I wanted to show you all a good photo of it, I best put my fork down and shoot it before I ate it!

Want to try raisin pie? Here is the Amish Cook’s recipe for raisin pie, which looked pretty much the same as the pie I was eating. Enjoy!

RAISIN PIE

2 cups raisins

2 cups water
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 tbsp. cornstarch
11/2 tsp. ground cinnamon
1/4 tsp. ground allspice
Pinch of salt
1 tbsp. apple cider vinegar
3 tbsp. butter
1 9 inch pie crust, or two for a double-crust

Preheat oven to 400 degrees.

Put raisins and 2/3 cup of water in a saucepan and heat over medium heat for 5 minutes.

Combine the sugars, cornstarch, spices and salt in a medium bowl, and stirring constantly, gradually add the remaining 11/3 cups water. Add this mixture to the raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Remove from the stove and let cool until just warm.

Roll out one disk of dough to a 1/8-inch thickness on a floured surface. Line a 9-inch pie pan with the dough. Trim to a 1/2-inch wide overhang. Pour the filling into the crust. OPTIONAL: Roll out the second disk of dough, place on top of the pie, and trim to a 1-inch overhang. Fold the dough under and crimp the edge. Cut decorative slash marks into the top crust. You can also leave the pie uncovered as in the photo. The second crust is optional.

Bake until golden brown, about 15 minutes. Remove from the oven and let cool completely.

Makes one pie to serve eight.

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The Discussion

  1. Sharon Cole Tutt says:


    Kevin,
    Here is another recipe for raisin pie that is really good. The sour cream gives it the extra flavor. I was raised in the eastern part of Iowa and this pie is very popular there.

    SOUR CREAM RAISIN PIE
    Ferne Walton Cole’s Recipe

    This was my father’s favorite pie.

    1 large cup raisins
    3/4 cup sugar
    3 eggs –separate yolk and whites
    3/4 cup sour cream

    1 tsp vanilla
    1 heaping T cornstarch
    1 tsp butter or margarine
    1 baked pie shell

    Cook raisins in a small amount of water until soft, add sugar and butter. Beat egg yolks in a bowl, add small amount of sour cream, then cornstarch, stirring thoroughly to dissolve; then add rest of sour cream. Add to the boiling raisin mixture, stirring constantly until thickened; add vanilla. Pour into baked pie shell. Use egg whites to make the meringue.

    Meringue – beat the egg whites until very stiff; then mix in a little sugar. Spread on top of pie., making peaks. Brown in oven, under the broiler, until lightly browned. Watch the pie very carefully as the meringue will brown quickly.

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  2. Deanna Schroeder says:


    My grandma made this pie for us back in the day. We lived in an Amish community but I think this is a German family recipe. So good! She passed away in 1956.

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  3. This is very much a German recipe…..my Grandmother came from Germany right before the first WW broke out…and my mom grew up making this and passed it along to me…of course all the other Germans in our family were making it too…..

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  4. lougender says:


    Kevin– If you wanted to give us an image of an untouched slice of pie, you should have just simply ordered a second piece…. ;o)

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  5. Now, I like raisins, but I have to tell you about the “De-li-mi” (sp?), a now defunct diner near where my husband used to live that was famous for its homemade pies. The raisin cream pie was the only one hubby couldn’t stomach. I wonder if theirs was anything like this one? With so many yummy recipes to try, I’m not sure if I’ll ever get around to trying this one!

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  6. Patrice Anita says:


    I am a big fan of raisins but not pie so I think I will forget about the crust and the baking time and try this as a Raisin Pudding…sounds yummy!

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