Raisin Pie III


"This is a very old recipe given to me by my mother. Different from most raisin pies."


servings 402 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
  2. Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
  3. In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
  4. Bake in preheated oven for 40 minutes, until crust is golden brown.
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  1. 13 Ratings


This pie is super easy to make and has now been added to my recipe library. My family loved it! In using a 9-inch pie pan, it did make a shallow pie, so next time I would double the raisins an...

Great raisin pie! This recipe is exactly how my Grandma Kate use to make her pie and no one has ever matched it until this recipe. I thought the recipe was lost forever. If you love raisins, ...

The best we have ever tried. My husband had three pieces and said it was the best I have made in 15 years! Perfect recipe as is of course using the best ever pie crust recipe found on this sit...

This pie was delicious. I increased the filling to 1 1/2. One recipe did not seem like enough for a 9 inch pie plate.

Very good recipe. I found the amount of filing was perfect, as raisin pies are supposed to be thin and dense, not thick like berry pies. I did have to tweek a little, I added another 2 tsp flo...

This was my first attempt at pie making and I chose this recipe. I made three in a row with various pastry tweaks and pie pans for quality check! (Plain old aluminum pan worked the best.)Definit...

I've made this several times and my husband loves it. I usually double the sauce though.

Too many raisins. I also doubled the sugar/flour mixture or the pie would have been very thin.

The raisins were doubled and the pie was excellent. Easy to make and very tasty.