Two Crust Raisin Pie
A classic raisin pie featuring sweet, plump raisins in a thickened filling, encased in flaky pastry — perfect for comforting desserts and raisin lovers alike.
Ingredients
Instructions
- Place raisins and water in a saucepan and heat to boil.
- Remove from fire; drain off liquid.
- Gradually add the drained liquid to a mixture of flour, cornstarch, and sugar that has been mixed well.
- Add this paste to the raisins and cook until thick.
- Roll out the pie pastry and line an 8-inch pie pan.
- Pour the raisin mixture into the pie shell and dot with butter.
- Cover with the upper crust.
- Brush the top crust with cream or milk.
- Bake in a preheated oven at 425°F for 10 to 15 minutes, then reduce temperature to 350°F and bake for an additional 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the raisin mixture. If you prefer a thicker filling, increase the cornstarch slightly. You can substitute the sugar with brown sugar for a deeper taste or use a sugar alternative if you're following vegan recipes. Ensure your pastry is well-chilled for easier handling and better flakiness.
Serving Suggestions
Serve the Two Crust Raisin Pie warm with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Southern Baked Ham for a hearty meal. Consider serving it alongside a simple green salad to balance the sweetness of the pie. Enjoy with a cup of coffee or tea for a comforting dessert experience.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will last for about 3-4 days. When reheating, place slices in a preheated oven at 350°F for about 10-15 minutes to restore the crust's crispiness, or microwave for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Raisin Pie contains roughly 299 calories, with 5g protein, 46g carbohydrates, and 11g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of dried fruit in this pie?
Yes, you can substitute raisins with other dried fruits like currants, chopped dates, or even a mix. Just keep in mind that different fruits may alter the sweetness and texture, so you may need to adjust the sugar accordingly.
What type of pastry works best for this pie?
A basic plain pastry recipe works best for this pie, but feel free to use store-bought pie crusts for convenience. You can also use a whole wheat or gluten-free pastry for a healthier twist. Just ensure it is rolled out thinly for even baking.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the filling; it should come out clean. Keep an eye on the edges of the crust to prevent over-browning during the baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).