Classic Raisin Pie
A traditional and delightful dessert with a sweet raisin filling in a flaky crust.
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.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.