Old Fashioned Raisin Pie Recipe

Raisins: These dried grapes add a sweet and chewy texture to the pie filling.

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

Sugar: Adds sweetness to the filling and balances the spices.

Cornstarch: A thickening agent that helps the filling set properly.

Cinnamon: Provides a warm, spicy flavor that complements the sweetness of the raisins.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

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

All-purpose flour: The main ingredient for the pie crust, providing structure and texture.

Salt: Enhances the flavors in both the crust and the filling.

Shortening: Creates a flaky and tender 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 add a slight tartness.

• 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 may slightly alter the texture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent that works well in pie fillings.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements the other ingredients, though it is slightly more pungent.

• vanilla extract - Substitute with almond extract: Almond extract offers a nutty, sweet flavor that pairs well with the other ingredients.

• butter - Substitute with margarine: Margarine provides a similar fat content and texture, though it lacks the rich flavor of butter.

• 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 a similar salty flavor but with a slightly different mineral content.

• shortening - Substitute with coconut oil: Coconut oil provides a similar fat content and helps create a flaky crust, though it adds a subtle coconut flavor.

• cold water - Substitute with cold milk: Cold milk adds a slight richness to the dough, helping to create a tender crust.

• To store your raisin pie, allow it to cool completely on a wire rack. Once cooled, cover the pie loosely with aluminum foil or plastic wrap. This will keep it fresh at room temperature for up to 2 days.

• For longer storage, place the cooled raisin pie in the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.

• If you want to freeze the raisin pie, first ensure it is completely cooled. Wrap the pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label it with the date and store it in the freezer for up to 3 months.

• When you're ready to enjoy the frozen raisin pie, thaw it in the refrigerator overnight. For a freshly baked taste, reheat the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

• If you have leftover slices, you can also freeze individual portions. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This makes it easy to grab a single serving whenever you crave a piece of raisin pie.

• Remember, when reheating, always check to ensure the pie is heated evenly and thoroughly. Enjoy your old fashioned raisin pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

• 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 warmed through. This method ensures the crust remains crisp while the filling becomes perfectly warm and gooey.

• 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 to keep the moisture in. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as this can make the crust soggy.

• 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 about 5-7 minutes. This method helps maintain a crispy crust while warming the filling thoroughly.

• 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 crisp while warming the filling gently.

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

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

• Mixing bowl: Used to combine the flour and salt for the pie crust.

• Fork: Used to toss the flour mixture with cold water until the dough forms a ball.

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

• 9-inch pie dish: Used to hold the pie crust and filling.

• Knife: Used to trim the dough even with the edge of the pie dish and to cut slits in the top crust.

• Oven: Used to bake the pie until the crust is golden brown.

• Wire rack: Used to cool the pie before serving.

Pre-soak the raisins: Soak raisins in water overnight to cut down on cooking time.

Use a food processor: Quickly mix flour and shortening for the crust using a food processor.

Pre-make the crust: Prepare the pie crust in advance and store it in the refrigerator.

Measure ingredients ahead: Pre-measure sugar, cornstarch, and cinnamon to streamline the cooking process.

Use store-bought crust: Save time by using a pre-made pie crust from the store.