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Grandma Meg’s Raisin Pie


  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 cup dark corn syrup
  • 1-1/2 cups raisins
  • 1 tablespoon lemon juice
  • 2 teaspoons butter
  • Pastry for a double-crust pie (9 inches)


  • 1. In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin).
  • 2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  • 3. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts

1 piece: 477 calories, 16g fat (7g saturated fat), 15mg cholesterol, 328mg sodium, 84g carbohydrate (45g sugars, 1g fiber), 3g protein.


Average Rating:
  • LPHJKitchen
    Sep 30, 2018
    Very easy recipe! Baked up perfect! Reminds me so much of an old family recipe!
  • sandra7sopko
    Nov 21, 2009

    I have not made this recipe yet but plan to - are you sure grandpa was supposed to shoot a 'peasant'?

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