Old Fashioned Raisin Pie Recipe

Raisins: These dried grapes are the main ingredient, providing sweetness and 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, balancing the tartness of the raisins and lemon juice.

Cornstarch: Acts as a thickening agent for the filling, ensuring it sets properly.

Cinnamon: Adds warmth and depth of flavor to the filling.

Salt: Enhances the overall flavor of both the filling and the crust.

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

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

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

Shortening: Used in the crust to create a flaky texture.

Cold water: Helps to bind the dough together without melting the shortening.

When making the pie crust, ensure that your shortening is very cold. This helps create a flakier texture. You can even chill your mixing bowl and utensils to keep everything as cold as possible. Additionally, when rolling out the dough, use a light touch and avoid overworking it to prevent the crust from becoming tough.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar texture and sweetness with a slightly tart flavor.

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

• sugar - Substitute with honey: Honey offers a natural sweetness and a hint of floral flavor.

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

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that pairs well with the other ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and tanginess to balance the sweetness.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• shortening - Substitute with butter: Butter can be used in the same quantity and adds a rich flavor.

• cold water - Substitute with cold milk: Cold milk adds a bit of richness and helps create a tender crust.

• Allow the raisin pie to cool completely on a wire rack before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the pie loosely with aluminum foil or plastic wrap. Store at room temperature for up to 2 days. If you prefer, you can also store it in the refrigerator, where it will keep for up to 5 days.

• To freeze the pie, first ensure it is completely cooled. Wrap the entire pie tightly in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Label with the date and contents.

• If you prefer to freeze individual slices, cut the pie into portions and wrap each slice in plastic wrap. Place the wrapped slices in a resealable freezer bag or airtight container.

• When ready to enjoy, thaw the pie or slices 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.

• Avoid microwaving the pie for reheating, as this can make the crust chewy rather than crisp.

• For an extra touch, serve the reheated pie with a scoop of vanilla ice cream or a dollop of whipped cream.

• Preheat your oven to 350°F (175°C). Place the leftover raisin pie on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes or until the filling is heated through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of raisin pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to ensure it doesn't overheat. This method is convenient but may result in a slightly softer crust.

• If you have an air fryer, preheat it to 320°F (160°C). Place the raisin pie slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling evenly.

• 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 minutes, flipping halfway through to ensure even warming. This method can help keep the crust from becoming soggy.

• 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 small baking tray. Heat for 10-15 minutes, checking periodically to avoid overcooking. This method is great for reheating single slices while keeping the crust crisp.

• Saucepan: A medium-sized pan used to cook the raisins and water until the raisins are plump.

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

• Mixing bowl: Used to combine the flour and salt for the crust and to mix in the shortening and cold water.

• Fork: Used to toss the dough mixture until it forms a ball.

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

• 9-inch pie plate: The dish in which the pie is assembled and baked.

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

• Oven: Preheated to 425°F (220°C) for baking the pie.

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

Prepare the filling in advance: Cook the raisins and thicken the mixture the day before. This allows it to cool completely and saves time on baking day.

Use a food processor: Quickly cut in the shortening with a food processor instead of doing it by hand. This speeds up the dough preparation.

Pre-made crust: If you're short on time, use a store-bought pie crust to skip the dough-making step entirely.

Chill the dough: Chill the dough for 10-15 minutes in the freezer to make it easier to roll out and handle.

Batch cooking: Double the recipe and freeze one pie for future use.