This Raisin Pie recipe might be the best thing I’ve acquired in my marriage. I realize the bold declaration this makes. And I realize how exaggerated this sounds. And I feel comfortable sharing this, because I realize you’ll feel the same way after your first bite.
Even if you don’t like raisins.
The raisins are simmered in water until plump, and that water is thickened and sweetened with cornstarch, heavy cream, sugar, and vanilla. The result is a creamy filling, speckled with juicy raisins. It’s sweet without being sickening. It’s satisfying with feeling overdone. It is good. And you most likely have all the ingredients in your kitchen.
This Raisin Pie recipe originates from the depression era. The simplicity of the ingredients lends well for someone who is budget conscious (raisins+salt+sugar+water+vanilla+cornstarch+cream). But that is definitely not the reason I crave this pie year round. In fact, I make this pie year round. Can’t say the same for its pumpkin cousin…
The filling comes together quickly, then you pour it into an uncooked pie crust. I like to add a top crust, cause I like crust! But you can leave it bare! It will develop a slight film/top to it, which some people prefer. It’s up to you. It’s your pie.
Either way, this simple and understated pie is sure to leave you impressed.
Looking for more inspiration:
Check out this Heirloom Sour Cream Raisin Pie. Also delicious.