Reviews for: Old Fashioned Raisin Pie (Allrecipes.com)
OH YEAH! My family absolutely love this pie. The only thing I will do differently the next time I make it is double the filling recipe to better fill my deep dish pie pans. Thanks for sharing this wonderful recipe!

Good as is, but adding finely grated lemon zest and lemon juice (instead of vinegar) makes for more depth of flavor. Once I did this, my mother-in-law (whose family was Pennsylvania Dutch) thought the taste was “just right.”

This is a wonderful pie! My dad has been requesting a raisin pie for weeks. My mother (now deceased) used to make Dad raisin pies, but I never got her recipe, and I have not been able to find the one she used. I printed this receipe off and made it without making any changes. It was delicious! My dad loved it and said it was the best raisin pie he has ever had, and he has had many raisin pies over the years! I think this had to be my mom’s recipe. It is very easy to make, and it tastes great! Thank you so much for sharing your recipe!

This pie was exceptional. I did use lemon juice in place of the vinegar and doubled the filling. There would definitely not been enough filling had you followed the recipe. I used a 9 inch pie pan. Will definitely make again.

I made this for my husband’s birthday, because he loves raisin pie, and he really loves this one! I made a few changes—I substituted 1/4 cup of spiced rum for an equal amount of the water, I used lemon juice in place of the vinegar, and I used a mix of golden raisins with regular raisins, because I have found golden raisins to plump more and be sweeter/tastier. Love this pie!

I made this pie as a special favor for a friend of mine (even though I’d never heard of such a thing)and he said this was the best raisin pie he’d ever eaten. I have a feeling I will get additional requests for it in the future. My only comment is that I would make 1 1/2 to 2 times the filling because I like my fruit pies to be HIGH. I also like to brush the crust with milk and sprinkle with granulated sugar before I bake it. This makes for a very pretty presentation and a tastier “bone”.

Ingredients

• 4 C. water
• 4 C. raisins
• 1 C. light brown sugar
• 5 T. cornstarch
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 tsp. lemon juice
• 3 T. butter (not margarine)
• 1 tsp. vanilla extract
• 2, 9″ deep dish pie shells

Directions

Combine raisins and water in a med. pot, bring to a boil and cook for 5 minutes. Blend the brown sugar, cornstarch, cinnamon and salt together, slowly stir into the hot raisins.

Cook and stir until the syrup has thickened (happens pretty quick). Remove from the heat and stir in the lemon juice, butter and vanilla. Cool slightly.

Pour the raisin filling into one of the pie shells, remove the pie crust from the other shell and place on top, sealing the edges by pinching them together. Use a knife to make a couple of slits in the top of the pie. Bake in a 425 degree oven for 30-35 minutes.

Source : allrecipes.com