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Raisin Pie IV

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Old-fashioned double crust raisin pie flavored with orange and lemon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 82.6g
  • 27%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
  3. In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
  4. Bake in preheated oven for 40 minutes, until crust is golden brown.
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As the recipe stands, it's a disaster - the flour is way out of proportion. I made it according to the recipe and it's just too too thick. I like raisin pie with a juicier filling. I think there should be from 2-4 tabs. flour (or less) or 2 tabs. cornstarch. HOWEVER, the flavoring is WONDERFUL. I will make it again but use way, way, way less flour. If the person who submitted the recipe corrects the flour amount, this would be a ***** for flavor. MARTHA65


This recipe was wonderful, and citrisy. It really jazzed up the raisins, but the flour amount is way off. That amount of flour and water would make a glue. So I cut the flour to approx. 1 tablespoon.