Indulge in the delightful flavors of a classic Raisin Meringue Pie, a timeless dessert that combines a sweet and tangy filling with a light and airy meringue topping. This delectable treat features a flaky crust filled with plump raisins suspended in a smooth and creamy custard filling. The crowning glory is a golden-brown meringue topping that adds a touch of sweetness and a delicate crunch. This recipe provides step-by-step instructions for creating the perfect Raisin Meringue Pie, ensuring a perfect balance of flavors and textures in every bite. Additionally, this article includes variations and tips for making the pie your own, such as using different types of fruit or adding a dash of spice to the filling. Get ready to impress your friends and family with this classic dessert that is sure to be a hit at any gathering.
Let's cook with our recipes!
GRANDMA FRIENDSHIP'S RAISIN PIE
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
- Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
- In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
RAISIN CUSTARD PIE
A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in 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; gently stir in raisins and lemon juice. Pour hot filling into crust., For meringue, in a small bowl, beat egg whites 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 edges to crust. Bake at 350° for 10-15 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 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 155mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
SOUR CREAM RAISIN MERINGUE PIE
From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."
Provided by WhoKnew
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
- BROWN-SUGAR MERINGUE RECIPE.
- 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
- Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
- Bake about 10 min or until lightly browned.
- Cool away from draft.
Nutrition Facts : Calories 435.8, Fat 15.9, SaturatedFat 7.9, Cholesterol 89.8, Sodium 228, Carbohydrate 71.4, Fiber 1.2, Sugar 55.2, Protein 5.2
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.
RAISIN PIE I
This is a spicy raisin pie with a meringue topping, a yummy winter treat!
Provided by Rosina
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream and lemon juice. Add the raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir until thick. Remove from heat.
- Stir a small amount of the hot mixture into the egg yolks, and then return this to the hot mixture. Cook and stir for one minute. Cool filling to lukewarm, and then add the nuts. Pour into the cooled pie shell.
- Beat egg whites with cream of tartar to soft peaks. Gradually add 1/4 cup sugar; beat until stiff peaks form, and all the sugar is dissolved. Spread meringue on pie, carefully sealing to the edges.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 49.5 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 5.3 g, Sodium 188.1 mg, Sugar 36.1 g
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 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 or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
RAISIN AMBER PIE
A rich buttermilk custard with raisins topped with meringue.
Provided by Sharon Becker
Categories Meringue Pie
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat egg yolks and sugar until creamy. Blend in flour, cinnamon, allspice and salt. Beat in buttermilk and melted butter. Stir in raisins. Pour filling into pie shell.
- Bake in the preheated oven for 30 to 40 minutes, or until filling is set.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Bake or 8 to 10 minutes, until lightly browned.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 54.6 g, Cholesterol 107.5 mg, Fat 11.5 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 470.3 mg, Sugar 38.8 g
SIMPLE RAISIN PIE
Very nice raisin pie, very simple, very easy to do, but even easier to eat.
Provided by L. Peter
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
- Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 58.5 g, Cholesterol 3.8 mg, Fat 12 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 291.4 mg, Sugar 35.4 g
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.
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.
SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING
Unique and totally delicious! --- use your favorite pie pastry for this I use my recipe #66929 or a frozen 9-inch crust, plan ahead the raisins have to soak in water for a minimum of 8 hours or up to 1 day. Cooking time is only for filling. You will love this pie!
Provided by Kittencalrecipezazz
Categories Pie
Time 8h50m
Yield 1 (9-inch pie)
Number Of Ingredients 12
Steps:
- In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
- Fit prepared pastry into a 9-inch deep-dish pie plate.
- Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
- Chill the pastry in the fridge until very firm (about 30 minutes).
- Set oven to 425°F (middle oven rack).
- Lightly prick the pastry, then line the shell with foil.
- Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
- Carefully remove the foil and weights.
- Place back in oven and bake for another 8 minutes.
- Cool shell in pan on rack.
- Reduce oven to 400°F.
- To make the filling: drain the raisins well.
- Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
- In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
- Add in well drained raisins; mix to combine.
- Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
- With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
- To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
- In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
- Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
- Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
- Bake pie in middle oven until meringue is golden (about 10 minutes).
- Cool pie or serve at room temperature.
Nutrition Facts : Calories 2666, Fat 119.1, SaturatedFat 48.3, Cholesterol 524.2, Sodium 1670.1, Carbohydrate 365.5, Fiber 12.5, Sugar 238.8, Protein 47
SOUR CREAM RAISIN PIE
Categories Mixer Dessert Bake Low Sodium Raisin Chill Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 11
Steps:
- In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day. Drain raisins in a sieve.
- On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9-inch glass pie plate (1 quart). Trim dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Chill shell until firm, about 30 minutes.
- Preheat oven to 425° F.
- Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 400° F.
- Separate eggs. Chill whites until ready to use. In a bowl whisk together yolks and sour cream and whisk in 1/2 cup sugar, flour, vanilla, cloves, nutmeg, salt, and raisins. Pour filling into shell and bake in middle of oven 10 minutes. Reduce temperature to 350° F. and bake pie 30 to 40 minutes more, or until filling is set.
- Remove pie from oven but keep temperature at 350° F. In another bowl with an electric mixer beat whites until they just hold soft peaks. Gradually add remaining 1/4 cup sugar, beating until meringue just holds stiff peaks. Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
- Bake pie in middle of oven until meringue is golden, about 10 minutes. Cool pie on rack and serve at room temperature.
Tips:
- Use fresh, plump raisins for the best flavor and texture.
- If you don't have time to make your own meringue, you can use store-bought.
- Be careful not to overcook the meringue, as it will become tough.
- Let the pie cool completely before serving, so that the meringue has time to set.
- For a more elegant presentation, you can pipe the meringue onto the pie using a pastry bag fitted with a star tip.
Conclusion:
Raisin meringue pie is a classic dessert that is both delicious and beautiful. With its creamy filling, sweet meringue topping, and chewy raisins, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just because you want a sweet treat, this pie is sure to satisfy.
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