This flavorsome Raisin Pie has been a firm favorite of mine since childhood! I grew up with the smell of this delicious dessert in the kitchen so it’s definitely a family thing, although I think I love it even more as an adult then I did as a kid! It always goes down a treat in my own home too.
Not everyone is a raisin lover, but in my experience, almost everyone enjoys this pie, so even if raisins aren’t on your top 10 list I still recommend giving it the taste test. You might surprise yourself! Cooking can be funny that way; I have a friend who absolutely detests raw tomatoes but loves tomato-based recipes. You just never know!
If you like raisins you should definitely also try my Oatmeal Raisin Muffins and Old Fashioned Chewy Chocolate Raisin Cookies; they are TO DIE FOR.
How To Make Raisin Pie
It doesn’t take very long to make this Raisin Pie and it doesn’t take long to be gobbled down either!!
- Grab a 9-9.5 inch deep dish pie pan and line the bottom with the pie pastry. Place in refrigerator.
- To make the raisin filling: combine the raisins and water in a small saucepan and boil for 5 minutes.
- Blend the brown sugar, cinnamon, cornstarch, and salt together and add to the hot raisin mixture.
- Cook whilst stirring constantly until the mixture is clear.
- Remove from heat, stir in the lemon juice, zest, and butter, and then cool slightly.
- Pour the filling into your pie plate and cover with top crust. Seal the edges and cut slits in the top crust.
- Bake at 425 degrees for 30 – 35 minutes until browned.
Can You Freeze Raisin Pie?
Freezing your pie is a great way to have it prepared months way ahead of time! To freeze, place the uncovered baked pie in the freezer, and when it’s frozen wrap it tightly or place it in a freezer bag and put it back in the freezer. When frozen, your Raisin Pie can last for 4 months!
Tips and Tricks For Making Raisin Pie
- One of the most important things I’ve learned in pie-making is to know your oven. You should always bake your pie in the lower racks of your oven, which will be the very bottom or second from the bottom depending on your oven – it’s something you tend to figure out through trial and error. If you place the pie too high in the oven the bottom of the pie crusts won’t cook properly and you’ll end up with an overbaked crust with a soggy bottom – and no-one wants a soggy bottom!
- It also helps to cover the edges of your pie with tinfoil to avoid your crust getting too toasty. Mine tends to darken too much before the pie is completely baked through and this is a great way to make sure the top doesn’t burn.
More Raisin Recipes
Got more raisins than you know what to do with? Here a few more of my favorite raisin-based recipes:
Milk Chocolate Chip Cookies With Raisins – one of my much-loved childhood treats and a perfect addition to the cookie jar!
Amaretto Raisin Crabapple Pie – if you like tart pies, this one is definitely for you.
Butter Tarts – the best Canadian Butter Tarts recipe out there! And it wouldn’t be the best without raisins!
Cinnamon Raisin Banana Bread – does life get any better than banana bread? Well, when you add cinnamon and raisins to the mix – yes. Yes, it does.
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- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Karlynn Johnston
- 3 cups raisins
- 3 cups water
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 14 1/2 ounces pie pastry for a 9-9.5 double crust deep dish pie
- Using a 9 or 9.5 inch deep dish pie pan, line the bottom with the pie pastry.
- Put it back into the refrigerator until you are ready to pour in the filling; keep it nice and cool.
- First you need to make the raisin filling. Combine the raisins and water in a small saucepan and boil them for 5 minutes, getting them nice and soft and plump.
- Blend the brown sugar, cornstarch, cinnamon, and salt together then add into the hot raisin mixture.
- Cook, stirring constantly, until the mixture is clear. The cornstarch will be cloudy for a little while then poof! All of a sudden your filling is clear and beautiful.
- Remove from heat, and stir in the lemon juice and zest, followed by the butter. Cool slightly.
- Time to get out your pie dish. Pour the filling into the pie plate and then cover with top crust. Seal edges, and cut slits in the top crust, whichever designs you like the best. Just make sure there are slits in the top of the pie.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes until it's gorgeous and browned.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
What kind of raisins would you use? We usually buy Thompson but the ED Smith raisin pie filling seemed more like Sultanas
going to attempt lemon pie but wondered if lemon zest is optional?
thank you for the pie tips & tricks, really helps me take notes on baking a pie
meant to write raisin pie not lemon pie lol
Jr pipkin says
Tx for the info. I tweaked a little but pleased with outcome. Used 2 cups of rum and let rasins soak overnite. To. Assure plumpness put one on inclined cookie sheet. If it rolled straight more soaking of side to side ready!😀add cup of grated carrots 1/2 c chopped pecans. 2T cinnamon a cup of water and arrow root for corn starch. Cut brown suga to 1/2 cup. Egg white wash on top. No lemon juice or zest. Nice taste but would b better with a scoop of vanilla ice cream. Tx again. Happy cooking!
Catherine Robillard says
It’s my sister’s favorite pie. She is coming for dinner so I made this for dessert. I cut the sugar back to 1/3 cup as I don’t like things too sweet. Added vanilla and cardamom. It was a hit. I’ve made many pies over the years but I think this is the first time for raisin pie because it was never among my favorites.
Making this now for my Dads 94th Birthday!
Nicolette Parant says
Love the tip about using a lower rack in the oven – have been baking pies for many years and did not know that! My apple pie bottom shell is sometimes not crisp! Now I know! Thanks
Love raisin pie been craving one for over a week just made one so easy yet sooooo good
Very nice lol you can be my girlfriend anytime, love a lady that knows how to cook and bake im using your recipe for Easter dinner desert
” and stir IM the lemon juice ….”
The Kitchen Magpie says
Yes you do lol. Mom’s pies are always the best!
Ann Picken says
nobody can make a real raisin pie(according to him) like his mom, his mom is 91(god bless her,still making pies) and still going strong and a quebecer do you think i have my work cut for me???
R Hess says
Do you have any recipes for raisin pie filling that I could can?
Ann Picken says
omg my husbands fav, but he always says he has yet to try a real raisin pie, going to make it this weekend
Lois Maillet Lynn says
I forgot all about raisin pie
Carla Armstrong says
I love raisin pie!
NanaBread (Jeanne) says
I love raisin pie! It’s the unsung hero of fruit pies. Most people turn their noses up at a raisin pie, but that’s because they’ve never tried it. So go ahead, fruit pie snobs. That just means more for us! And I’m good with that. Love your new pie goal – 2012 is going to be a great year!
A Canadian Foodie says
What a gorgeous OLD FASHIONED PIE! My dad would KISS you for a slice. It looks PERFECT. Love your idea and cannot wait to follow. The demand around her for apple and Saskatoon is so intense that I never make any other kind. Getting those done often enough for everyone isn’t easy. And, must admit, there are few others that I have eaten that compare… except pumpkin, of course – but that we keep special for Thanks giving – and fresh strawberry which we keep special for the spring.