Raisin Pie

Raisin pie is part of a larger tradition of pies that can be whipped up on short notice from pantry ingredients. Shoofly pie, old-fashioned chess pie and vinegar pie are all part of that tradition, and many others remain popular in their respective regions.

You may never have seen a recipe for a raisin pie, but this one is a relatively simple example. It takes just 15 minutes to prepare, and even allowing for the baking time, it’s ready in just about an hour.

Why is raisin pie sometimes called “funeral pie”?

Raisin pie is quick to make today, in the age of seedless raisins, but it wasn’t always so. A century ago, raisins had seeds in them, which were removed by hand before the pie was made. That was a tedious task, one relegated to special occasions. One of those occasions was funerals, and among the Amish and some other communities, raisin pies came to be expected and were known as “funeral pies.” In fact, some raisin pies (and funeral spreads in general) became so lavish and so studded with rich ingredients that they attracted criticism for departing from the simple life the Amish otherwise championed.

Raisin Pie Ingredients

• Sugar: Sugar sweetens the pie’s filling as it absorbs flavors from the raisins and cinnamon.
• Flour: The all-purpose flour acts as a thickener, so the finished pie can be sliced neatly.
• Raisins: Raisins’ fruity sweetness is usually a complementary detail in desserts, but here the raisins—plumped and tender after simmering—are the star of the show.
• Cinnamon: Cinnamon’s warm and aromatic flavor is a perfect complement to the raisins.
• Butter: A tablespoon of butter helps enrich the filling and rounds out its flavor.
• Dough for a double-crust pie: The double pie crust dough provides the raisin filling with a flaky, golden crust to contrast with its sweetness.

Directions

Step 1: Prepare the filling

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Preheat the oven to 375°F. In a large saucepan, stir together the sugar and flour. Add the water, whisking it thoroughly into the sugar-flour mixture. Stir in the raisins, salt and cinnamon. Cover the saucepan and cook over medium heat, stirring frequently, until the mixture is bubbly. Cook and stir for one minute longer, then remove the pan from the heat and stir in the butter.

Step 2: Make and fill the bottom pie shell

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On a lightly floured surface, roll out half the pie dough into an even 1/8-inch-thick circle. Transfer the round of dough to a 9-inch pie plate, and trim it to within 1/2 inch of the pie plate’s rim. Add the filling.

Step 3: Create the top crust

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Roll the remaining dough to a large round, with the same 1/8-inch thickness. Cut it into 3/4-inch-wide strips, and arrange them over the filling in a lattice pie crust pattern. Trim the strips to the edges of the bottom crust, and press the top and bottom crusts together to seal them. Flute the edges decoratively.

Step 4: Bake the pie

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Bake the pie until the crust is golden brown and the filling is bubbly, 40 to 45 minutes. Let the pie cool on a wire rack.

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Raisin Pie Variations

• Spice it up: This raisin pie is a simple, classic version of the traditional favorite. Many other recipes are “blinged out” with additional flavorings, so feel free to add in anything you’ve enjoyed with raisins in other recipes. Other warm spices like cloves, allspice and nutmeg or mace are all good choices. So is rum or brandy extract. Citrus flavors play beautifully with raisins as well, so any combination of lemon or orange extract, zest or candied peel is a worthy addition. For inspiration, you might look at this special raisin pie recipe, which incorporates many of those flavors.
• Opt for a raisin-custard filling: Many old-school recipes used a custard-based filling for raisin pie, rather than the straightforward raisins-and-thickener version in this recipe. It adds a few steps to the process, so it takes longer to make, but the result is pretty spectacular (especially with a meringue on top). If some of your family or friends are on the fence about raisins, this may be more appealing to them. This sour cream raisin pie recipe is a good example of the style.
• Make a “mock cherry” pie: This is more of a break from the traditional raisin pie, but it’s an interesting one. The method is the same, except you’ll substitute whole fresh or frozen cranberries for half the raisins. Leave out the cinnamon, and instead add 1/2 teaspoon of almond extract at the end along with the butter. You won’t really mistake it for a fresh cherry pie, but the resemblance is remarkable. And unlike fresh cherries, you can find raisins and frozen cranberries all year long.

How to Store Raisin Pie

Raisin pie can be kept in its pan on the counter, or in an old-fashioned pie safe, if you have one. Ideally, it should be covered to keep flies and other pests away.

How long will raisin pie keep?

Raisin pies keep well at room temperature for three to four days, or one to two summer days at temperatures of 90° or higher. In the refrigerator, it will last for five to seven days.

Can I make this recipe for raisin pie ahead of time?

Yes, you can. The pie keeps well, though your crust will be at its flakiest and best on the first day.

Can I freeze the raisin pie?

Absolutely. You can make up a whole pie and freeze it, unbaked, in a large freezer bag, then bake it right from frozen. If that’s the plan, make sure you choose a pie plate that can go straight from freezer to oven. Alternatively, if you’re the primary raisin lover in the household, you can freeze individual slices on a sheet pan, then wrap or bag them for the freezer once they’ve hardened. In either case, the pie will last for one to three months, depending on how well it’s wrapped.

Raisin Pie Tips

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Why is my bottom crust soggy and doughy?

There are a couple of possible reasons. One is that you might not have let your filling thicken enough. If it’s too runny, it can soak into the crust. A second is that your oven’s thermostat might not be accurate, and the baking temperature wasn’t high enough. An inexpensive oven thermometer can help with that. Also, you may find that you need to start your pie with the rack in a low position to get the maximum benefit from that bottom heat. Finally, if you have the time, it helps to let the filling cool before you put it in the crust. That way, the butter doesn’t melt into the crust prematurely, robbing it of its texture.

What dough recipe should I use?

To make enough dough for a double-crust pie, combine 2-1/2 cups of all-purpose flour and 1/2 teaspoon of salt, then cut in 1 cup of cold butter until it makes a crumbly texture. Add in 1/3 to 2/3 cup of ice water, a tablespoon at a time, tossing the flour mixture with a fork to incorporate it. Keep going until the dough just comes together when you press it. Divide the dough in half, shape each half into a disk, and refrigerate it for an hour before you start. If you struggle with your pie crust, it helps to swap out the all-purpose flour for pastry flour. It has less gluten, so it’s more forgiving.

Can I just use a store-bought frozen crust?

Yes, of course. Scratch-made pie crust takes practice and (more important) time, so using a frozen crust is a practical choice.