Raisin Pie
User Reviews
5
Raisin Pie
Description
This pie filling blends raisins, brown sugar, orange and lemon juices, and zest, thickened with cornstarch while cooking on the stove until bubbling. Walnuts add texture and a slightly bitter note to balance the sweetness. The filling cools before being poured into a prepared pie crust liner, then is covered with a top crust sealed and fluted at the edges. An egg white glaze brushed on top crust with a sprinkle of sugar promotes browning and a slight crunch.
Baking at 400°F for about 35–40 minutes creates a golden crust with a set filling. Monitoring and tenting with foil at 30 minutes helps prevent overbrowning. The pie's flavor combines fruity sweetness, citrus brightness, and nutty crunch.
This pie can be prepared ahead; the filling can be made up to a week in advance and pie crust stored refrigerated or frozen. The pie also freezes well after baking and cooling, and should be thawed and reheated gently before serving.
Ingredients
- 2 cups raisins
- 1 cup brown sugar
- 1 1/3 cup water
- 3 Tablespoons cornstarch
- 1/2 cup orange juice fresh
- 1 teaspoon orange zest
- 3 Tablespoons lemon juice fresh
- 1/2 cup walnuts coarsely chopped
- pie dough for two crusts (bottom and top
- 1 egg beaten, white
- 1-2 teaspoons granulated sugar , for sprinkling
Instructions
- In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
- Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
- Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
- Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
Notes
- The filling may be prepared up to one week ahead if ingredients are fresh; bring to room temperature before baking.
- Pie crust can be made and refrigerated 1-2 days in advance or frozen for up to 3 months.
- After baking and cooling, freeze the pie covered in foil for up to 3 months; thaw overnight in fridge and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 134mg | 6% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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