Anyone who enjoys ranch and bacon will adore this pizza. Shortcuts like chilled packaged pizza crust and precooked chicken and bacon make it simple to prepare.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups raisins
- 2 cups water
- ½ cup packed brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 tablespoon butter
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine raisins and water in a small saucepan. Boil 5 minutes.
- Mix brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly.
- Turn filling into a pastry-lined pie dish. Cover with top crust. Seal edges and cut slits in the top crust.
- Bake in the preheated oven for 30 to 35 minutes.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 325 mg |
| Sugars | 35 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My husband’s Grandfather was talking one day about his Mother making raisin pie whe he was young and how much he would like to have another one. I had never heard of raisin pie, but set out to find a recipe and make him one. I found this recipe and made it for him. When he tasted it, he said it was almost just like his Mom’s. Since then, the pie has become a must for his birthday! Thank you for helping me bring those memories back to life for my Grandpa!
My mother cooked raisin pies when she was alive. Absolutely delicious! Not for sure if she used vinegar.
Excellent , the second time I made it I reduced the water a little … Oh so Good …. I will make it again as it is a Family Favorite …
Perfect in everything. Just like when I was young. I love this pie and I’m making it again for me and my neighbor.
I made two, right off the bat! Excellent pies!! Someone requested me to make a raisin pie, so I made two, one for that person and one or another person. I deliver meals to the elderly and these sure put a smile on their faces! Thank you! I followed the recipe exactly, except I made my own crust.
1st time I followed exact directions. Great! Subsequently I’ve added chopped apple and walnuts. Forgot the butter and vinegar one time and it was okay. Those 2 ingredients give it a silky and caramel touch.
Made it with no changes. Wonderful!
I like raisins. This pie was delicious and enjoyed by all at our New Years Day gathering. The following modifications were made after reading several reviews: about 2.25 cups of raisins (that was the whole box), 2.75 cups of water, .5 cup of chopped walnuts, 3/4 cup of brown sugar, arrowroot instead of cornstarch, lemon juice instead of white vinegar. The folks at our gathering had never heard of raisin pie. So this was a real treat.
I have made this twice now and turned out amazing both times. Everyone loved it. I followed the recipe exactly.
Brought back childhood memories. For a variation add chopped walnuts. So darn good!
This turned out so good! Thanks for sharing. I was out of cornstarch so I subbed tapioca starch and it worked well. Definitely a keeper!
Made this for a special client today.
Easy to make, followed recipe made no changes great flavor
Was sceptical at first but once I tasted it, it became one of my favourite pies! So so good and all my residents loved it.
I liked it very much Ray
I made this for Mother’s day. Mom would talk about how good it was for weeks afterwards! She said hadn’t eaten it in decades! The 2nd time I made it, I added 3 tablespoons of white rum for added flavor.
3great recipe as is , I’ve made this recipe 4 times now and everyone loves it
My mom made this pie when I was growing up and I haven’t had it for years. I decided to give it a whirl. She always said that it was hard to make but she underestimated my baking skills. This was quick and easy and tastes just like mom Used to make.
It was easy amd very good. I made two pies the first one the filling was good but did not fill the shell well. The second pie i added an additional 3/4 cups of water which gave me a pie filling texture instead of just raisins. I also added another 1/4 of brown sugar because I added more water and thickened it accordingly. This made a great pie filling and filled the shell nicely.. The heat is way to high. I cooked it at 375 degrees until my crust was brown. Will make it again.
I made this pie today and I can say that the temp is too high for this length of time. Most pies call for 425 for 10-15 minutes then turning down to 350 for remainder. The crust got too dark. Also, to those who said the filling wasn’t enough…..did you pack the raisins in when measuring? The filling seemed sufficient for mine.
This raisin pie was wonderful! I had saved it a while back and finally got around to making it today because I wanted a fruit pie, but had no fresh or canned fruit. What a revelation! The raisins were plump and soft..the filling wasn’t too runny and tasted amazing. I used a combo of minute tapioca and cornstarch..added some orange just because I didn’t have any lemons..and used some dried bing cherries and some dry cranberries, too, as part of the fruit. So good! Husband raved about the pie..so I’ll definitely make this again. It would be an appropriate Thanksgiving or Christmas pie..