This Old Fashioned Raisin Pie is the kind of dessert that brings back memories—and makes new ones too. It’s sweet, spiced, citrusy, and totally comforting. Whether you’re baking for a holiday or just craving something nostalgic, this pie is a cozy classic that deserves a spot at your table.
If you’ve never had a slice of Raisin Pie, you’re in for a cozy, nostalgic treat. This old-school dessert may not get as much love as apple or pumpkin pie, but one bite will take you right back to a simpler time—when recipes were passed down on handwritten cards and desserts were made from pantry staples. It’s sweet, sticky, a little nutty, and filled with warm citrusy flavor that makes it stand out in the best way.
A Classic from the Past
This pie is the kind of thing you’d find on grandma’s holiday table or tucked into an old church cookbook. The filling is thick and glossy, packed with plump raisins, crunchy walnuts, and a hint of orange and lemon that cuts through the sweetness just enough. It’s got that perfect balance of rich and bright, sweet and tangy, with a chewy bite that makes it hard to stop at one slice.
If you’ve been skeptical of raisin pie, this version might just change your mind.
Frequently Asked Questions
Can I use golden raisins instead of regular ones?
Yes! Golden raisins have a slightly different flavor—sweeter and a bit more delicate—but they work beautifully.
What if I don’t like walnuts?
You can leave them out or swap them for pecans. Or skip the nuts altogether if you prefer a smoother texture.
Do I need to par-bake the crust?
Nope! The crust bakes right along with the filling, so there’s no need for blind baking.
How long does it keep?
This pie will keep well in the fridge for 4–5 days. Just cover it loosely and let it come to room temp before serving.
What You’ll Need
Here’s what you’ll need to make this old-fashioned favorite:
- 2 cups raisins
- 1 cup packed brown sugar
- 1⅓ cups water
- 3 tablespoons cornstarch
- ½ cup fresh orange juice
- 1 teaspoon orange zest
- 3 tablespoons fresh lemon juice
- ½ cup chopped walnuts
- Pie dough for a double crust (top and bottom)
- 1 egg white, beaten
- 1–2 teaspoons sugar (for sprinkling)
How to Make Old Fashioned Raisin Pie
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