Classic Raisin Pie: The Ultimate Raisin Pie Recipe
Introduction to Classic Raisin Pie
Classic Raisin Pie is a delightful dessert that evokes warm memories of family gatherings and comforting flavors. With its sweet and tangy filling nestled within a flaky crust, this pie is a cherished treat that many love to bake and share. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe will guide you to create a delicious raisin pie that will surely impress your friends and family.
A Personal Story Behind My Classic Raisin Pie Journey
Growing up, my grandmother used to make raisin pie every Thanksgiving. The aroma of spices and sweet raisins filling the kitchen was something I looked forward to every year. As I grew older, I learned the recipe from her, and now I pass it down to my children. It’s not just a recipe; it’s a tradition that brings us all together, making every bite a reminder of love and family.
What Makes This Classic Raisin Pie Recipe Special?
This raisin pie recipe stands out due to its simplicity and the way it combines pantry staples to create a rich, flavorful filling. The use of brown sugar and cinnamon enhances the natural sweetness of the raisins, while a touch of vinegar adds a delightful tang that balances the flavors perfectly. The flaky double crust holds it all together, making each slice a perfect blend of sweet and savory.
The Full Classic Raisin Pie Recipe
Ingredients
- 1.5 cups raisins
- 1.5 cups water
- 3/8 cup packed light brown sugar
- 1.5 tablespoons cornstarch
- 3/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons vinegar
- 0.75 tablespoons butter
- Pie crust pastry for double crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, combine the raisins and water. Bring to a boil over medium-high heat and let it boil for 5 minutes. Tip: This step helps to plump the raisins, making them juicy and sweet.
- In a small bowl, mix the brown sugar, cornstarch, cinnamon, and salt. Add this mixture to the raisin mixture and cook until thickened, about 1-2 minutes. Remove from heat. Tip: Make sure to stir continuously to prevent sticking.
- Stir in the vinegar and butter, then let the filling cool for about 15 minutes. Tip: Cooling the filling prevents the crust from becoming soggy.
- Place the bottom crust in a 9-inch deep dish pie plate. Spoon the filling into the crust. Add the top crust and crimp the edges. Cut vent holes. Tip: Venting allows steam to escape, keeping the crust flaky.
- Bake for 30 minutes or until the crust is golden brown. Watch the edges and cover if they brown too quickly.
- Let the pie cool for at least 1 hour before slicing and serving. Tip: Cooling helps the filling to set, making it easier to slice.
Serving Suggestions and Variations for Classic Raisin Pie
This classic raisin pie is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. For an added twist, consider sprinkling a bit of sugar on the top crust before baking to create a sweet, crunchy topping. If you want to experiment, try adding a handful of chopped nuts into the filling for a delightful crunch!
Frequently Asked Questions About Classic Raisin Pie
Can I use different types of raisins?
Yes, you can use golden raisins or even a mix of different types for added flavor!
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and keep it in the refrigerator. Just let it cool completely before covering it.
How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Recipe Stats
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Calories per Serving: 280
Servings: 8
Enjoy a slice of this delightful Raisin Pie with a dollop of whipped cream or a scoop of vanilla ice cream!
Classic Raisin Pie
Equipment
- 9-inch deep dish pie plate
Ingredients
Main Ingredients
- 1.5 cups raisins
- 1.5 cups water
- 0.375 cups packed light brown sugar
- 1.5 tablespoons cornstarch
- 0.375 teaspoons ground cinnamon
- 0.125 teaspoons salt
- 2 teaspoons vinegar
- 0.75 tablespoons butter
- 1 recipe pie crust pastry for double crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, combine the raisins and water. Bring to a boil over medium-high heat and let it boil for 5 minutes. Tip: This step helps to plump the raisins, making them juicy and sweet.
- In a small bowl, mix the brown sugar, cornstarch, cinnamon, and salt. Add this mixture to the raisin mixture and cook until thickened, about 1-2 minutes. Remove from heat. Tip: Make sure to stir continuously to prevent sticking.
- Stir in the vinegar and butter, then let the filling cool for about 15 minutes. Tip: Cooling the filling prevents the crust from becoming soggy.
- Place the bottom crust in a 9-inch deep dish pie plate. Spoon the filling into the crust. Add the top crust and crimp the edges. Cut vent holes. Tip: Venting allows steam to escape, keeping the crust flaky.
- Bake for 30 minutes or until the crust is golden brown. Watch the edges and cover if they brown too quickly.
- Let the pie cool for at least 1 hour before slicing and serving. Tip: Cooling helps the filling to set, making it easier to slice.