This homemade Raisin Pie recipe features a sweet, cinnamon-spiced raisin filling baked inside a flaky homemade pie crust. It’s a classic old-fashioned pie that’s perfect for Thanksgiving, Christmas, or any holiday gathering.
Bringing Back an Old‑Fashioned Favorite
From Plump Raisins to Perfect Filling
Grandma Knew Best, This Raisin Pie Proves It
Old-Fashioned, Full-Flavored, and Flat-Out Delicious
This Pie's Got Raisin to Celebrate!
Don’t Knock Raisin Pie Till You’ve Tried This One
Bringing back Old-Fashioned Raisin Pie
Raisin Pie was a staple on our Thanksgiving dessert table growing up because it was my Grandpa’s favorite, and over the years, I've come to love it too. It holds such a special place in my heart, not just for the nostalgic memories, but because my mom has truly perfected this recipe after making it countless times. I love how simple the ingredients are, but together they create the most comforting, delicious flavor. It’s one of those humble desserts that surprises everyone who tries it.
Try more of my pie recipes, like Apple Pie, Lemon Meringue Pie, Banana Cream Pie, Pecan Pie, Pumpkin Pie, or Cherry Pie!
How to make Raisin Pie:
Make the Filling: In a medium saucepan, stir together brown sugar, water, and cornstarch until smooth. Add orange juice, zest, lemon juice, and raisins. Cook over medium heat until bubbling and thickened, about 1 minute after boiling. Remove from heat, stir in walnuts, and let cool.
Assemble and Bake: Line a 9-inch pie dish with one crust, add cooled filling, and top with the second crust. Seal edges, cut a slit for steam to vent, brush with egg white with a pastry brush, and sprinkle lightly with sugar. Bake at 400°F for 35–40 minutes, covering with aluminum foil if it starts browning too quickly. Cool for at least 1 hour before serving.
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Raisin Pie
Ingredients
- 2 1/2 cups raisins
- 1 1/4 cup light brown sugar , packed
- 1 2/3 cup water
- 3 3/4 Tablespoons cornstarch
- 2/3 cup fresh orange juice
- 1 1/4 teaspoon orange zest
- 3 1/2 Tablespoons fresh lemon juice
- 2/3 cup coarsely chopped walnuts
- Dough for two pie crusts (bottom and top crusts)
- 1 egg white , beaten
- 1-2 teaspoons granulated sugar , for sprinkling
Instructions
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Raisin pie filling: In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.2 ½ cups raisins, 1 ¼ cup light brown sugar, 1 2/3 cup water, 3 ¾ Tablespoons cornstarch, 2/3 cup fresh orange juice, 1 ¼ teaspoon orange zest, 3 ½ Tablespoons fresh lemon juice, 2/3 cup coarsely chopped walnuts
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Assemble: Add rolled out pie dough to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired. Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.Dough for two pie crusts (bottom and top crusts), 1 egg white, 1-2 teaspoons granulated sugar
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Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
Video
Notes
Nutrition
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I originally shared this recipe November 2020. Updated October 2025.
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