Old Fashioned Raisin Pie Recipe

Raisins: Dried grapes that add sweetness and texture to the filling.

Water: Used to plump up the raisins and create the base of the filling.

Sugar: Adds sweetness to the pie filling.

Cornstarch: Thickens the filling to the perfect consistency.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Cinnamon: Provides a warm, spiced flavor to the filling.

Butter: Adds richness and helps to meld the flavors together.

All-purpose flour: Forms the base of the pie crust.

Salt: Enhances the flavors in the crust.

Shortening: Creates a flaky texture in the pie crust.

Cold water: Helps to bring the dough together without making it too sticky.

When making the pie crust, ensure that your shortening is cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the shortening into the flour mixture until it resembles coarse crumbs. When adding the cold water, do so gradually and mix with a fork to avoid overworking the dough, which can make it tough.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and sweetness, though they have a slightly tangier flavor.

• water - Substitute with apple juice: Apple juice adds a subtle fruity flavor that complements the sweetness of the pie.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor, though it will slightly alter the texture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn products.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity to balance the sweetness, though it has a slightly different flavor profile.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can complement the other ingredients well.

• butter - Substitute with margarine: Margarine provides a similar fat content and texture, making it a suitable alternative for those avoiding dairy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the crust denser.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral content.

• shortening - Substitute with coconut oil: Coconut oil offers a similar fat content and can create a flaky crust, though it will add a slight coconut flavor.

• cold water - Substitute with cold milk: Cold milk can help bind the dough similarly to water while adding a bit of richness.

• Allow the raisin pie to cool completely on a wire rack before storing. This helps prevent condensation, which can make the crust soggy.
• Once cooled, cover the pie loosely with aluminum foil or plastic wrap. Store it at room temperature if you plan to consume it within 1-2 days.
• For longer storage, place the covered pie in the refrigerator. It will stay fresh for up to 4-5 days.
• To freeze, wrap the cooled pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2 months.
• When ready to enjoy, thaw the pie in the refrigerator overnight. For a freshly baked taste, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
• If you prefer to freeze individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to thaw and enjoy single servings as desired.

• Preheat your oven to 350°F (175°C). Place the leftover raisin pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through. This method helps maintain the pie's flaky crust and juicy raisin filling.

• For a quicker option, use a microwave. Place a slice of raisin pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to prevent splatters. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating. This method is convenient but may slightly soften the crust.

• If you have an air fryer, preheat it to 320°F (160°C). Place the raisin pie slice in the air fryer basket and heat for 5-7 minutes. This method helps retain the crispiness of the crust while ensuring the raisin filling is warm.

• For a stovetop method, use a skillet over medium-low heat. Place the raisin pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure it doesn't burn. This method can help keep the crust crispy while warming the filling.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the raisin pie slice on a piece of aluminum foil or a toaster oven-safe tray. Heat for 10-15 minutes, or until the filling is warmed through and the crust is crispy. This method is great for reheating single slices without using a full-sized oven.

• Saucepan: Used to cook the raisins and water mixture until the raisins are plump.

• Small bowl: Used to mix the sugar and cornstarch together before adding to the raisin mixture.

• Wooden spoon: Used to stir the raisin mixture and ensure it thickens properly.

• Large bowl: Used to mix the flour and salt for the pie crust.

• Pastry cutter: Used to cut the shortening into the flour mixture until it resembles coarse crumbs.

• Fork: Used to gradually add water to the dough mixture and toss until a ball forms.

• Rolling pin: Used to roll out the dough to fit the pie dish.

• 9-inch pie dish: The dish in which the pie will be assembled and baked.

• Knife: Used to trim the excess dough from the edges of the pie.

• Wire rack: Used to cool the pie after it has finished baking.

Prepare the filling ahead: Cook the raisins and thicken the mixture the day before to save time on baking day.

Use a food processor: Quickly mix the flour, salt, and shortening for the crust to speed up the process.

Preheat the oven early: Ensure your oven is ready to go by preheating it while you prepare the dough and filling.

Chill the dough: Make the dough in advance and chill it. This makes it easier to roll out and saves time.

Use pre-made crust: If you're in a hurry, use a store-bought pie crust to cut down on preparation time.