For an even richer flavor, consider using brown butter instead of regular butter in the pie crust. Toasting the walnuts before adding them to the filling enhances their nutty flavor. If you prefer a less sweet pie, reduce the amount of sugar in the filling. A splash of rum or bourbon added to the filling can provide a delightful warmth.
Raisin Pie II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS9
Indulge in the comforting embrace of this classic two-crust Raisin Pie, a symphony of sweet and tart notes that dance on your palate. Plump, juicy raisins mingle with bright lemon zest and crunchy walnuts, all enveloped in a flaky, golden-brown crust. A timeless dessert that's sure to evoke memories and create new ones. Pairs perfectly with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Fiber3 g
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Protein5 g
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Saturated Fat4 g
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Sodium238 mg
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Sugar29 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepPrepare the Raisin Filling: In a medium saucepan, combine the raisins and boiling water. Bring to a simmer over medium heat and cook until the raisins are plump and tender, about 10-12 minutes. (15 minutes)
03
StepIn a small bowl, whisk together the flour and sugar. Add this mixture to the cooked raisins, stirring constantly until the mixture thickens slightly, about 1-2 minutes. Remove from heat and stir in the lemon juice, lemon zest, and chopped walnuts. Allow the filling to cool slightly while you prepare the crust. (10 minutes)
04
StepAssemble the Pie: On a lightly floured surface, roll out half of the pie dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. (10 minutes)
05
StepSpoon the raisin filling into the prepared pie crust, spreading it evenly. (3 minutes)
06
StepRoll out the remaining pie dough to a 12-inch circle. Cut a few slits in the top crust to allow steam to escape. Carefully place the top crust over the filling. Trim and crimp the edges to seal. (10 minutes)
07
StepOptional: Brush the top crust with a beaten egg for a golden-brown sheen and sprinkle with coarse sugar for added sparkle and crunch. (2 minutes)
08
StepBake: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil or a pie shield. (45 minutes)
09
StepCool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)
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Oral Rowe
Jun 28, 2025I've made this pie twice now, and it's always a hit. The instructions are easy to follow, and the results are amazing. Thank you for sharing this recipe!
Eugenia Cummings
Jun 26, 2025The crust came out perfectly flaky, and the filling was just the right sweetness. I will definitely be making this again.
Courtney Wilkinson
Jun 23, 2025This pie is absolutely divine! The combination of the sweet raisins, tart lemon, and crunchy walnuts is perfect. My family devoured it!
German Mosciski
Jun 19, 2025I added a tablespoon of rum to the filling, and it was a game-changer! This pie is so flavorful and comforting. Definitely a keeper!