If you’ve never tasted Raisin Pie, you’re in for a nostalgic delight. This old-fashioned dessert may not be as famous as apple or pumpkin pie, but one bite will transport you back to simpler days—when recipes were handwritten on index cards and desserts came straight from pantry staples. Sweet, sticky, lightly nutty, and kissed with citrus, it’s a pie that stands out in the most comforting way.

This is the kind of pie you’d spot on grandma’s holiday table or tucked inside a well-worn church cookbook. The filling is glossy and rich, brimming with plump raisins, crunchy walnuts, and just enough orange and lemon to brighten the sweetness. It strikes a perfect balance—chewy, tangy, and indulgent—making it nearly impossible to stop at one slice.

Skeptical of raisin pie? This version might just win you over.

🍇 Raisin Pie

Instructions

1. Make the Filling
   In a medium pot, whisk together sugar, cornstarch, and water until smooth. Stir in orange juice, zest, lemon juice, and raisins. Cook over medium heat until bubbling and thickened, then simmer for 1 more minute.
2. Add Walnuts & Cool
   Remove from heat, stir in walnuts, and let the mixture cool completely.
3. Prepare the Crust
   Line a 9-inch pie plate with one crust. Fill with cooled raisin mixture. Cover with the second crust, sealing the edges. Cut small vents in the top.
4. Finish & Bake
   Brush with beaten egg white and sprinkle lightly with sugar. Bake at 400°F for 35–40 minutes, shielding with foil if the crust browns too quickly.
5. Cool & Serve
   Allow pie to cool for at least 1 hour before slicing.

✨ This Raisin Pie is a slice of tradition—simple, hearty, and full of flavor. Serve it warm or at room temperature, and you’ll see why it deserves a place alongside the classics.