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Raisin Pie

Raisins and nutmeg pair beautifully in this delicious pie that's great around the holidays.
Prep Time1 hour
Cook Time1 hour
Course: Dessert
Keyword: nutmeg, raisin, raisin pie
Servings: 8
Author: Nicole Coudal

Ingredients

  • 16 oz. Raisins
  • 1/8 tsp. Ground nutmeg (fresh if you have it)
  • 1-2 tsp. Cornstarch
  • 2-crust pie dough (homemade or store-bought)
  • 1 Egg, for egg wash (optional)

Instructions

  • Prepare your favorite pie dough (or get a 2-crust store-bought dough). If homemade, be sure to refrigerate it at least 1 hour before baking.
  • Add raisins to a sauce pan and cover them with water (just enough to ensure all raisins are submerged). Bring to a boil then reduce heat to medium/low and simmer for a few minutes. Add nutmeg and simmer a few more minutes to reduce the liquid so you have mostly raisins, not too much liquid.
  • Add 1 tsp. cornstarch and 1 tsp. water to a small bowl; stir to make a thin liquid.
  • Reduce the raisin mixture to low heat, then add the cornstarch mixture and stir to see how it thickens (every batch is different!). If, after a minute or so, the mixture is still very thin, add more cornstarch and water. The liquid should ultimately coat the back of the spoon. When thick enough, remove from heat and allow to cool.
  • Heat oven to 350 degrees.
  • Remove dough from refrigrator. Roll out the bottom crust and place into a 9" pie/baking dish. Add raisin filing, then cover with the second crust. Add some vent/steam holes in the crust (along with brushing an optional egg wash), then place in the oven to bake for about 1 hour. It will be ready when the filling starts to bubble out of the vent holes, and the crust is nicely browned. Remove and allow to cool before serving.