Raisin Pie III Recipe - Allrecipes.com

Raisin Pie III

Recipe by  

"This is a very old recipe given to me by my mother. Different from most raisin pies."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
  2. Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
  3. In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
  4. Bake in preheated oven for 40 minutes, until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2006

This pie is super easy to make and has now been added to my recipe library. My family loved it! In using a 9-inch pie pan, it did make a shallow pie, so next time I would double the raisins and the "sauce" mixture. I added vanilla to the mixture just before pouring into the pie pan for additional depth of flavor. I think that adding rum or butter extracts would also create wonderful taste variations. I sprinkled granulated sugar on top of the lattice crust for a crispy, sweet touch. This pie goes together fast, it uses inexpensive ingredients most of us already have in our pantries, and the results are delicious! This pie is perfect for experimentation like adding nuts, apples, pears, etc. I recommend it to anyone that loves fruit pies.

Most Helpful Critical Review
Feb 02, 2009

This was my first attempt at pie making and I chose this recipe. I made three in a row with various pastry tweaks and pie pans for quality check! (Plain old aluminum pan worked the best.)Definitely double the base mix, this is necessary. I also reduced the sugar in the last pie and it met my likes very well, I don't like over sweet. I also reduced the raisins by 1/4 cup or more. I also added a cap full of vanilla to the raisin and water pot, I much preferred this taste. I would also recommend to brush an egg wash on the pie before cooking, it looks much better. Be sure to get into the fine little cracks for an even browning. Also put a cookie sheet under pie to catch any messy droppings! Thank you for posting this, as far as taste goes...you can't go wrong with this one. Go ahead and give it a try! Happy baking to you all!


13 Ratings

Jun 13, 2003

Great raisin pie! This recipe is exactly how my Grandma Kate use to make her pie and no one has ever matched it until this recipe. I thought the recipe was lost forever. If you love raisins, you'll love this recipe. Thanks Jean & your Mother. Peggy

Aug 08, 2005

The best we have ever tried. My husband had three pieces and said it was the best I have made in 15 years! Perfect recipe as is of course using the best ever pie crust recipe found on this site as well.

Sep 26, 2005

This pie was delicious. I increased the filling to 1 1/2. One recipe did not seem like enough for a 9 inch pie plate.

Sep 13, 2008

Very good recipe. I found the amount of filing was perfect, as raisin pies are supposed to be thin and dense, not thick like berry pies. I did have to tweek a little, I added another 2 tsp flour and a pinch of cinnamon, but I'm Italian, so our pinches are larger :), so about 1/8-1/4 tsp. As if that wasn't good enough, I brushed the top crust with cream (milk) and sprinked vanilla sugar over it, I think I'm ready for the big leagues!

Dec 19, 2008

I've made this several times and my husband loves it. I usually double the sauce though.

Nov 29, 2006

Too many raisins. I also doubled the sugar/flour mixture or the pie would have been very thin.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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