Classic Homestyle Raisin Pie
Indulge in a slice of nostalgia with this Classic Homestyle Raisin Pie. Bursting with the natural sweetness of plump raisins, this pie features a rich, thick filling accented with the warmth of brown sugar, zesty orange, and a tangy kick of lemon juice. The addition of crunchy walnuts adds a delightful texture to each bite. Perfect for family gatherings or as a comforting dessert after supper, this easy-to-follow recipe will remind you of the good old days spent in Grandma's kitchen. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra special treat!
6
Servings
492
Calories
9
Ingredients
Ingredients
Pie Shell
1 (9-inch, unbaked)
Raisins
15 ounces (about 3 cups)
Brown Sugar
3/4 cup
Cornstarch
2 tablespoons
Instant Tang Orange Drink Mix
2 tablespoons
Water
1 1/4 cups
Lemon Juice
2 tablespoons
Walnuts
1 cup (coarsely chopped)
Butter or Margarine
2 tablespoons (dotted on filling)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Divide the pie pastry into two portions, setting aside a little less than half for the bottom crust. On a lightly floured surface, roll out the larger portion to form a circle about 13 inches in diameter.
3
Carefully place the rolled-out pastry into a 9-inch pie plate. Trim the edges to leave a ½ inch overhang.
4
In a 3-quart saucepan, combine the raisins, brown sugar, cornstarch, and instant Tang drink mix.
5
Stir in the water and lemon juice. Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens, about 5-7 minutes.
6
Remove the saucepan from heat and fold in the coarsely chopped walnuts.
7
Pour the raisin mixture into the prepared crust and dot the filling with small pieces of butter or margarine.
8
Roll out the remaining pastry into an 11-inch circle for the top crust. Place it over the filling and trim the edge to leave a 1-inch overhang.
9
Fold the top crust under the bottom crust and crimp the edges to seal. Cut several steam vents in the top crust for air to escape.
10
Bake the pie in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly.
11
Once baked, cool the pie on a wire rack before serving warm or at room temperature.
Nutrition Information
19g
Fat
78g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Homestyle Raisin Pie?
It is a nostalgic, sweet dessert featuring a thick filling of plump raisins, brown sugar, orange, and lemon, often served with walnuts in a flaky pastry crust.
How many calories are in a slice of this raisin pie?
Each serving contains approximately 492 calories.
What is the serving size for this recipe?
This recipe is designed to yield 6 servings.
What oven temperature is required for baking?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How many raisins do I need?
You will need 15 ounces of raisins, which is about 3 cups.
What provides the unique orange flavor in this recipe?
The recipe uses 2 tablespoons of instant Tang orange drink mix to provide a zesty orange accent.
Do I need to cook the filling before putting it in the crust?
Yes, you must cook the raisins, sugar, cornstarch, Tang, water, and lemon juice in a saucepan until the mixture thickens.
How long does the raisin filling take to thicken on the stove?
It typically takes about 5 to 7 minutes of constant stirring over medium heat to reach a boil and thicken.
When should I add the walnuts to the pie?
Fold in the coarsely chopped walnuts after removing the thickened raisin mixture from the heat.
What type of sugar is used in this raisin pie?
The recipe calls for 3/4 cup of brown sugar.
What size pie plate should I use?
A 9-inch pie plate is recommended for this recipe.
How large should I roll out the bottom pastry crust?
The larger portion for the bottom crust should be rolled into a circle about 13 inches in diameter.
How large should the top crust be?
The top crust should be rolled into an 11-inch circle.
What is the purpose of cornstarch in this recipe?
Cornstarch acts as a thickening agent for the liquid components of the pie filling.
How long does the pie need to bake?
Bake the pie for 30 minutes or until the crust is golden brown and the filling is bubbly.
Why do I need to cut vents in the top crust?
Cutting steam vents allows air to escape during baking, preventing the crust from bursting or becoming soggy.
What should I do with the butter or margarine?
Dot the 2 tablespoons of butter or margarine in small pieces over the top of the filling before adding the top crust.
How do I seal the edges of the pie?
Fold the top crust under the bottom crust and crimp the edges together to create a seal.
Should the pie be served hot or cold?
The pie can be served warm or at room temperature after cooling on a wire rack.
What are the recommended toppings for this pie?
It is delicious when served with a scoop of ice cream or a dollop of whipped cream.
Is there any protein in this dessert?
Yes, each serving provides approximately 5 grams of protein.
How much fat is in one serving of this raisin pie?
There are 19 grams of fat per serving.
What is the carbohydrate count per serving?
Each slice contains 78 grams of carbohydrates.
Can I use a pre-made pie shell?
Yes, the recipe specifies a 9-inch unbaked pie shell or pastry.
What is the preparation for the walnuts?
The 1 cup of walnuts should be coarsely chopped before being added to the filling.
Why is lemon juice added to the filling?
Lemon juice provides a tangy kick that balances the sweetness of the raisins and brown sugar.
Does the recipe require water?
Yes, you need 1 and 1/4 cups of water to help create the filling base.
Is this considered a comfort food?
Yes, it is tagged as a classic homestyle comfort food dessert.
How many total ingredients are needed?
There are 9 ingredients in total for this recipe.
How much overhang should be left when trimming the bottom crust?
You should leave a 1/2 inch overhang for the bottom crust before adding the filling.