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Double-Crust Creamy Raisin Pie

 Double-Crust Creamy Raisin Pie
Old-fashioned pudding pie never goes out of fashion. I got the recipe from a boyfriend's mother when I was 16 years old. One pie never lasts long around my house.
6-8 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 1/4 cup cold water
  • 1-1/2 cups water
  • 1 cup raisins
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a bowl, combine flour and salt; cut in shortening until crumbly.
  • Gradually add water, tossing with a fork until dough forms a ball.
  • Divide dough in half. Roll out one portion to fit a 9-in. pie plate;
  • place pastry in pie plate and trim even with edge of plate.
  • In a large saucepan, bring water and raisins to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes. In a small bowl, combine the
  • sugar, cornstarch and salt; stir in cream until smooth. Add to
  • raisin mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Remove from the heat; stir in vanilla. Pour into
  • pastry shell.
  • Roll out remaining pastry to fit top of pie. Place over filling;

2 of 2

Double-Crust Creamy Raisin Pie (continued)

Directions (continued)

  • trim, seal and flute edges. Cut slits in top. Bake at 350° for
  • 35-40 minutes or until crust is golden brown. Cool completely on a
  • wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 572 calories, 35 g fat (15 g saturated fat), 61 mg cholesterol, 315 mg sodium, 61 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.