Classic Old-Fashioned Raisin Pie

If you’ve never tasted Raisin Pie, you’re about to discover a true vintage favorite. This old-fashioned dessert may not get the same attention as apple or pumpkin, but one bite delivers pure nostalgia—back to a time when recipes lived on index cards and pantry staples were all you needed to create something special. Sweet, sticky, lightly nutty, and brightened with citrus, it’s comfort food at its finest.

This is the kind of pie you’d expect at a grandmother’s holiday table or tucked inside a well-worn church cookbook. The glossy filling is packed with plump raisins, crunchy walnuts, and just enough orange and lemon to lift the sweetness. The result is a perfectly balanced pie—chewy, tangy, rich, and surprisingly addictive.

Not sure about raisin pie? This version might change your mind.

🍇 Raisin Pie

Ingredients

Ingredient	Amount	Notes
Raisins	2 cups	Soft and plump
Brown sugar	1 cup	Adds deep sweetness
Water	1⅓ cups	Base for filling
Cornstarch	3 tablespoons	Thickener
Orange juice	½ cup	Fresh and bright
Orange zest	1 teaspoon	Enhances citrus flavor
Lemon juice	3 tablespoons	Balances sweetness
Walnuts, chopped	½ cup	Adds texture
Pie crust dough	For 2 crusts	Top and bottom
Egg white, beaten	1	For brushing
Granulated sugar	1–2 teaspoons	For topping

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Instructions

1. Prepare the Filling

In a medium saucepan, whisk together the brown sugar, cornstarch, and water until smooth.
Stir in the orange juice, orange zest, lemon juice, and raisins.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Let it simmer for 1 additional minute.

2. Add the Nuts and Cool

Remove the pan from heat and stir in the chopped walnuts.
Allow the filling to cool completely before assembling the pie.

3. Assemble the Pie

Line a 9-inch pie dish with one crust.
Pour in the cooled raisin filling and spread evenly.
Top with the second crust, seal the edges, and cut small vents in the top.

4. Finish and Bake

Brush the top crust with beaten egg white and sprinkle lightly with granulated sugar.
Bake at 400°F (200°C) for 35–40 minutes, covering the edges with foil if they brown too quickly.

5. Cool and Serve

Let the pie cool for at least 1 hour before slicing to allow the filling to set.