Old-Fashioned Raisin Pie

Name: Old-Fashioned Raisin Pie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups raisins; 2 cups water; 1 cup granulated sugar; 3 heaping tbsp all-purpose flour; 2 (9-inch) pie crusts

Old-Fashioned Raisin Pie is a classic American dessert featuring a cooked raisin filling thickened with flour and sugar, baked between two flaky pie crusts. This simple, sweet pie delivers the nostalgic flavors of a traditional grandma-style recipe without complicated technique.

🌍American 🏷️Raisin pie 🏷️Pie 🏷️Dessert 🏷️Baking Old-fashioned

🏷️

🏷️Southern

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TikTok

Total

45 min

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

2 cups raisins
2 cups water
1 cup granulated sugar
3 heaping tbsp all-purpose flour
2 (9-inch) pie crusts

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Instructions

1
In a medium saucepan, combine the raisins and water.
2
Add the sugar to the saucepan and stir to combine.
3
Bring the mixture to a boil over medium-high heat.
4
Once boiling, add the heaping tablespoons of flour to thicken the mixture.
5
Stir continuously until the filling has thickened, about 2-3 minutes.
6
Turn off the heat and remove the saucepan from the stove.
7
Pour the hot raisin filling into the bottom pie crust.
8
Carefully place the second pie crust on top of the filling.
9
Trim any excess dough and crimp the edges to seal the pie.
10
Using a knife, cut a few slits in the top crust to allow steam to escape.
11
Place the pie on a baking sheet to catch any drips.
12
Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown.
13
Remove the pie from the oven and place it on a wire rack to cool completely before slicing.

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Tips & Notes

Pro tips

Cook the raisin filling on medium heat for 5–8 minutes after adding flour and sugar, stirring constantly, until it thickens and darkens slightly—this prevents a watery pie.
Cool the filling to room temperature before pouring into the bottom crust to prevent the bottom from becoming soggy and to help the double crust seal properly.
Egg wash (1 beaten egg brushed on the top crust) before baking creates a golden, glossy finish and helps any decorative vents or lattice stay defined.
Tent the pie with foil if the crust edges brown too quickly; this prevents charring while the filling finishes cooking.

Substitutions

Raisins → Dried currants or chopped dried apricots (same quantity; adjust sugar if using tart fruit)
All-purpose flour → Cornstarch (use 2 tbsp instead of 3 for a slightly thinner filling)
Granulated sugar → Packed brown sugar (adds caramel depth; use same amount)

Storage & make-ahead

Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in a 325°F oven for 10–12 minutes before serving.

Common Questions

Can I use frozen pie crusts for this recipe?

Yes, frozen (9-inch) pie crusts work perfectly. Thaw according to package directions before filling and baking.

How thick should the raisin filling be?

The flour thickens the filling as it cooks on the stovetop and in the oven. It should be thick enough to coat a spoon but still spreadable when it cools slightly before adding to the crust.

Should I soak the raisins before using them?

No soaking needed. The raisins soften as they cook in the 2 cups of water during the filling preparation, absorbing moisture and plumping naturally.

How do I prevent a soggy bottom crust?

Bake on a lower oven rack to expose the bottom crust to direct heat. You can also pre-bake the bottom crust for 5 minutes before adding the filling.

Can I make the filling ahead of time?

Yes, prepare and cool the raisin filling up to 1 day in advance. Refrigerate in an airtight container, then bring to room temperature before filling the crust.