The Best Raisin Pie Recipe (Simple & Old-Fashioned)

Learn how to make the best raisin pie recipe from scratch — a simple, old-fashioned classic with a glossy spiced filling and flaky crust. Ready in under 1 hour.

Did you know that raisin pie was once known as “funeral pie” — a dessert that could be made year-round without fresh fruit? Despite the somber nickname, this forgotten classic has been delighting taste buds for generations.

Long before apple and chocolate chip pies became household names, raisin pie was a staple of American home kitchens — simple, unpretentious, and absolutely delightful.

What makes this recipe truly special? A perfectly thickened filling (never runny or too firm), deeply developed flavor from properly hydrated raisins, and one secret ingredient that brightens everything. Whether you’re a baking novice or a seasoned home cook, this is a pie that deserves a permanent place in your repertoire.

New to pie making? Before diving in, our complete guide to homemade pies covers all the essential techniques you’ll need — from perfecting a flaky crust to mastering fillings.

Raisin Pie Recipe Ingredients

For the Filling:

• 2 cups raisins (dark raisins give deeper flavor; golden raisins offer a lighter, honey-like sweetness)
• 2 cups water
• ½ cup packed brown sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon distilled white vinegar (the secret ingredient)
• ½ teaspoon vanilla extract
• 1 tablespoon butter (unsalted)
• 1 tablespoon lemon juice

For the Crust:

• 1 package (14.1 oz) double-crust pie pastry, thawed — or homemade equivalent

Substitutions:

• Cornstarch → 1½ tablespoons arrowroot powder (gluten-free)
• Brown sugar → coconut sugar (same amount)
• White vinegar → apple cider vinegar
• Butter → plant-based butter (dairy-free)
• Raisins → 50/50 raisins and cranberries for a tart variation

Timing

• Prep time: 15 minutes
• Cook time: 40–45 minutes
• Cool time: 2 hours (don’t skip this!)
• Servings: 8 slices

Time-saving tip: The filling can be made up to 3 days ahead and refrigerated until you’re ready to bake.

Instructions

Step 1: Hydrate the Raisins In a medium saucepan, combine raisins and water. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 5 minutes, until the raisins are plump and glossy. Don’t rush this step — properly hydrated raisins are the foundation of a great filling.

Step 2: Build the Filling In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, and salt until no lumps remain. Gradually stir this mixture into the simmering raisins, stirring constantly. Cook for 2–3 more minutes until thick and glossy — it should coat the back of a spoon and leave a clear path when you run your finger through it.

Step 3: Finish and Cool the Filling Remove from heat. Stir in the vinegar, vanilla extract, butter, and lemon juice until fully incorporated. Allow the filling to cool for at least 10 minutes, stirring occasionally. Pouring hot filling into the crust causes a soggy bottom — don’t skip the cooling.

Step 4: Prepare the Crust Preheat your oven to 425°F (220°C). Fit one pie crust into a 9-inch pie plate, pressing gently against the bottom and sides. Leave about ½ inch of overhang for crimping. Keep everything cold and handle the dough as little as possible.

Step 5: Assemble and Bake Pour the cooled filling into the crust and spread evenly. Place the second crust over the top, fold and crimp the edges to seal. Cut 4–5 slits (about 1 inch long) to vent steam. Optional: brush with beaten egg or milk for a golden finish.

Place on a baking sheet and bake at 425°F for 15 minutes. Reduce temperature to 375°F (190°C) and bake for 25–30 minutes more, until the crust is deep golden and filling is bubbling through the vents. If edges brown too quickly, cover with foil or a pie shield.

Step 6: Cool Before Slicing Transfer to a wire rack and cool for at least 2 hours before slicing. The filling continues to set as it cools — cutting too soon almost guarantees a runny slice.

Nutritional Information (per slice, approximately)

Nutrient	Amount
Calories	320
Total Fat	12g
Saturated Fat	5g
Total Carbohydrates	52g
Dietary Fiber	2g
Sugars	31g
Protein	3g
Sodium	280mg

Raisins are a natural source of iron, potassium, and antioxidants — making this a surprisingly nutrient-rich dessert.

Healthier Variations

• Reduced sugar: Use ⅓ cup brown sugar instead of ½ cup, and add an extra ¼ tsp cinnamon to compensate. Saves about 35 calories per slice.
• Whole wheat crust: Use 1½ cups whole wheat pastry flour + 1½ cups all-purpose flour for a homemade crust. Adds ~3g fiber per serving.
• Lower fat: Replace butter with 2 teaspoons coconut oil and use cooking spray instead of an egg wash — reduces fat by about 20%.
• Gluten-free: Use a certified gluten-free pie crust and gluten-free cornstarch. Bob’s Red Mill 1-to-1 Baking Flour works well for a homemade version.

Serving Suggestions

• Classic: Serve warm with a scoop of vanilla bean ice cream
• Autumn: Drizzle with warm caramel sauce and toasted pecans
• Afternoon tea: Pair with strong black coffee or black tea
• Breakfast (yes, really): Room temperature with Greek yogurt and a dusting of cinnamon
• Holiday: Top with whipped cream spiked with ½ tsp brandy and freshly grated nutmeg

Common Mistakes to Avoid

Under-soaking the raisins. Simmer for the full 5 minutes minimum — they should look swollen and glossy before you add anything else.

Overworking the crust. Use cold butter, cold water, and handle the dough as little as possible. Overworking develops gluten and makes the crust tough instead of flaky.

Pouring hot filling into the crust. Always cool the filling for at least 10 minutes first. Hot filling steams the crust from the inside and makes it soggy.

Skipping the vinegar. It’s undetectable as vinegar but makes every other flavor brighter. Don’t leave it out.

Cutting too soon. Wait the full 2 hours. The filling sets as it cools — patience gives you clean, beautiful slices.

Forgetting steam vents. Without them, the top crust separates from the filling and creates an unappealing hollow gap.

Storage

• Room temperature: Up to 2 days, loosely covered with foil
• Refrigerator: Up to 5 days, covered. Flavors actually improve overnight.
• Freezer: Up to 3 months. Wrap in plastic wrap, then foil, and store in a freezer bag.

To reheat: From the fridge, warm at 300°F for 10–15 minutes. From frozen, thaw overnight in the refrigerator then warm at 300°F for 15–20 minutes. If you plan to freeze, slightly underbake by 5 minutes — reheating will finish it perfectly.

Love old-fashioned pies that have been unfairly forgotten? You’ll want to try our bean pie recipe next — another sweet classic that deserves a spot on every table.

Frequently Asked Questions

Learn more about the history of raisins and why this humble dried fruit has been enjoyed for thousands of years.