Indulge in a delectable treat with our "Double-Crust Creamy Raisin Pie" recipe, a classic dessert that combines a luscious raisin filling nestled between two flaky pie crusts. This Amish-inspired pie features a harmonious blend of sweet and tangy flavors, with plump raisins adding a chewy texture and a burst of natural sweetness. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of creating this timeless dessert. Along with the main recipe, we offer variations to suit different tastes, including a vegan and gluten-free version, ensuring everyone can enjoy this delightful pie. Additionally, we've included a collection of other irresistible pie recipes to satisfy your sweet cravings, from the classic "Apple Pie" and "Cherry Pie" to the unique and flavorful "Sweet Potato Pie" and "Lemon Meringue Pie." Embark on a culinary journey and discover the joy of baking with our comprehensive guide to pie-making.
Let's cook with our recipes!
MOM'S EASY RAISIN PIE
A delicious Raisin Pie from my Mom that will surprise you! A flavorful pie that will you leaving for another piece!
Provided by Chef Rodney
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine raisins and water in a small saucepan. Boil for 5 minutes.
- Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins.
- Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly.
- Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 278 kcal, Carbohydrate 54 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 189 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
RAISIN PIE II
Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
Provided by Marge Iholts
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F ( 220 degrees C).
- Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
- Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
- Bake for 40 to 45 minutes, or until crust is golden brown.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 56.6 g, Fat 19.8 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 238.3 mg, Sugar 28.9 g
RAISIN PIE
To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.
SPECIAL RAISIN PIE
When I first made this pie, I thought it was great. Then I entered it at the county fair and I guess the judges thought it was great, too, since it won first place. -Laura Fall-Sutton, Buhl, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract., Roll out half of the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 481 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 266mg sodium, Carbohydrate 82g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.
OLD-FASHIONED SOUR CREAM-RAISIN PIE
Take a page out of grandma's book with this old-fashioned pie that deserves to be pulled out of the archives. As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy. Though many Southerners have a family recipe for this custard pie stashed away, a pinch of this and a handful of that can easily be lost in translation from one generation to the next. We're here to help you with the details. One such tip? Be sure to beat the eggs until they're pale yellow. This will give your pie a boost in body and texture. The result will be a beautiful pie with a nice brown crust and creamy white interior. Finish with some whipped cream or a dollop of crème fraiche for any occasion pie that will be the talk of the party. Guests may even think it's better than grandma's original.
Provided by Southern Living Editors
Categories Pies
Time 2h10m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust.
- Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.
EASY SOUR CREAM RAISIN PIE
For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe has been in the family since the 1860s. -Trish Rempe, Superior, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 20g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN PIE
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
- Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
- Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
- Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.
EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
SOUR CREAM RAISIN PIE
This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it.
Provided by CeeDee
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
- Use a large pan for this as the vinegar and soda will foam up.
- Turn into unbaked pie crust and top with second crust.
- Brush top with milk and cut slits to vent.
- Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.
Nutrition Facts : Calories 662.7, Fat 27.2, SaturatedFat 11.3, Cholesterol 25.3, Sodium 445.7, Carbohydrate 103.5, Fiber 3.2, Sugar 71.6, Protein 5.9
RAISIN PIE IV
Old-fashioned double crust raisin pie flavored with orange and lemon.
Provided by GINGER P
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
- In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 40 minutes, until crust is golden brown.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 82.6 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 243.9 mg, Sugar 43.7 g
OLD-FASHIONED RAISIN PIE
"My family came to Texas from Virginia after the Civil War," relates Debra Ayers from Cheyenne, Wyoming. "Two brothers helped drive a herd of cattle up the Chisholm Trail to Abilene, Kansas. The boys decided to stay in Kansas and open a meat market. They did well. One brother sent for his girlfriend back in Texas to come and marry him. She did, and she brought this recipe. The family has been making this pie ever since.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. , Bake at 450° for 10 minutes. Reduce the heat to 350°; bake until filling is set, about 25 minutes longer. If desired, sprinkle with nutmeg.
Nutrition Facts : Calories 529 calories, Fat 20g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Choose the right raisins: Use plump, juicy raisins for the best flavor and texture. Avoid raisins that are dry or shriveled.
- Soak the raisins: Soaking the raisins in hot water or rum plumps them up and intensifies their flavor.
- Use a combination of spices: The combination of cinnamon, nutmeg, and ginger gives the pie filling a warm, autumnal flavor.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together.
- Chill the dough: Chilling the dough before rolling it out makes it easier to work with and prevents it from shrinking in the oven.
- Use a sharp knife to cut the dough: A sharp knife will give you clean, even cuts.
- Don't overfill the pie: Overfilling the pie will make it difficult to seal and may cause the filling to bubble over.
- Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45-50 minutes.
- Let the pie cool before serving: This will allow the filling to set and the crust to firm up.
Conclusion:
This double-crust creamy raisin pie is a classic dessert that is perfect for any occasion. The creamy filling and the flaky crust are a delicious combination that is sure to please everyone. With a few simple tips, you can make this pie at home and enjoy it with your family and friends. So what are you waiting for? Give this recipe a try today!
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