This Old Fashioned Raisin Pie is the kind of dessert that brings back memories—and makes new ones too. It’s sweet, spiced, citrusy, and totally comforting. Whether you’re baking for a holiday or just craving something nostalgic, this pie is a cozy classic that deserves a spot at your table.
If you’ve never had a slice of Raisin Pie, you’re in for a cozy, nostalgic treat. This old-school dessert may not get as much love as apple or pumpkin pie, but one bite will take you right back to a simpler time—when recipes were passed down on handwritten cards and desserts were made from pantry staples. It’s sweet, sticky, a little nutty, and filled with warm citrusy flavor that makes it stand out in the best way.
A Classic from the Past
This pie is the kind of thing you’d find on grandma’s holiday table or tucked into an old church cookbook. The filling is thick and glossy, packed with plump raisins, crunchy walnuts, and a hint of orange and lemon that cuts through the sweetness just enough. It’s got that perfect balance of rich and bright, sweet and tangy, with a chewy bite that makes it hard to stop at one slice.
If you’ve been skeptical of raisin pie, this version might just change your mind.
Frequently Asked Questions
Can I use golden raisins instead of regular ones?
Yes! Golden raisins have a slightly different flavor—sweeter and a bit more delicate—but they work beautifully.
What if I don’t like walnuts?
You can leave them out or swap them for pecans. Or skip the nuts altogether if you prefer a smoother texture.
Do I need to par-bake the crust?
Nope! The crust bakes right along with the filling, so there’s no need for blind baking.
How long does it keep?
This pie will keep well in the fridge for 4–5 days. Just cover it loosely and let it come to room temp before serving.
What You’ll Need
Here’s what you’ll need to make this old-fashioned favorite:
- 2 cups raisins
- 1 cup packed brown sugar
- 1⅓ cups water
- 3 tablespoons cornstarch
- ½ cup fresh orange juice
- 1 teaspoon orange zest
- 3 tablespoons fresh lemon juice
- ½ cup chopped walnuts
- Pie dough for a double crust (top and bottom)
- 1 egg white, beaten
- 1–2 teaspoons sugar (for sprinkling)
How to Make Old Fashioned Raisin Pie
Step 1: Make the filling
In a saucepan, combine brown sugar, cornstarch, and water. Stir until smooth. Add orange juice, zest, lemon juice, and raisins. Bring to a simmer over medium heat, stirring frequently. Once the mixture thickens and bubbles, cook for another minute, then remove from heat. Stir in the walnuts and let the filling cool completely.
Step 2: Assemble the pie
Roll out one crust and fit it into a 9-inch pie plate. Pour the cooled filling into the crust and spread evenly. Top with the second crust, trim and crimp the edges, and cut a few slits in the top to vent.
Step 3: Brush and bake
Brush the top crust with a beaten egg white, then sprinkle lightly with sugar. Bake at 400°F for 35–40 minutes, or until the crust is golden and crisp. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 4: Cool before slicing
Let the pie cool for at least an hour so the filling sets. Then slice, serve, and enjoy!
Old Fashioned Raisin Pie Recipe
Ingredients
- 2 cups raisins
- 1 cup brown sugar
- 1⅓ cups water
- 3 tbsp cornstarch
- ½ cup orange juice
- 1 tsp orange zest
- 3 tbsp lemon juice
- ½ cup chopped walnuts
- Dough for 2 pie crusts
- 1 egg white beaten
- 1 –2 tsp granulated sugar for topping
Instructions
- In a medium pot, combine sugar, cornstarch, and water. Mix until smooth.
- Stir in orange juice, zest, lemon juice, and raisins. Cook over medium heat until bubbling and thick. Cook 1 more minute.
- Remove from heat, stir in walnuts, and cool completely.
- Line a 9-inch pie plate with one crust. Fill with cooled raisin mixture. Top with second crust and seal the edges. Cut vents in the top.
- Brush with egg white and sprinkle with sugar.
- Bake at 400°F for 35–40 minutes, shielding with foil if needed.
- Cool for at least 1 hour before serving.
Notes
- Make it ahead: The filling can be prepped up to 1 week in advance. Just store it in the fridge and bring to room temperature before assembling the pie.
- Freezer-friendly: After baking and cooling, wrap the pie well and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Perfect pairing: Serve with lightly whipped cream or a scoop of vanilla ice cream for an extra treat.
