A classic dessert featuring a sweet and flavorful raisin filling encased in a flaky pie crust.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40-45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups raisins
1 ½ cups water
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons unsalted butter
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pre-made 9-inch pie crust (store-bought or homemade)
1 egg (for egg wash)
Instructions
Preheat the oven to 425°F (220°C).
In a medium saucepan, combine the raisins and water. Bring to a boil over medium heat, then reduce to a simmer for about 5 minutes until the raisins plump up.
In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, and salt.
Gradually stir the sugar mixture into the raisin mixture, continuing to cook for another 5 minutes until the filling thickens.
Remove the saucepan from heat and stir in the butter, lemon juice, and vanilla extract until well combined. Let the filling cool slightly.
Pour the raisin filling into the prepared pie crust, spreading it evenly.
Roll out the second pie crust (if using) and place it over the filling. Cut slits in the top crust for steam to escape. Crimp the edges to seal.
Beat the egg and brush it over the top crust for a golden finish.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the crust is golden brown.
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Notes
For a richer flavor, add a tablespoon of bourbon or rum to the filling before pouring it into the crust.
Substitute half of the raisins with chopped walnuts or pecans for added texture and flavor.