Old-Fashioned Raisin Pie

An old-fashioned dessert that features raisins seasoned with warm spices and citrus zest and baked into an all-butter pie crust. Best served warm with vanilla ice cream.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Adapted from Martha Stewart

Ingredients

  • Your favorite pastry recipe , for a double crust pie (I used all-butter pastry)
  • 1 1/2 cups dark raisins
  • 1 1/2 cups golden raisins
  • Single Malt Scotch whisky or dark rum (optional)
  • 2 cups of cold water
  • 2 1/2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons unsalted butter
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated orange zest
  • 1/4 cup finely minced candied ginger
  • 1 egg yolk
  • 1 tablespoon milk or cream
  • Vanilla ice cream , for serving

Instructions

  1. Roll out half of the pastry and fit it into a 9-inch pie plate. Trim the overhang to 1/2-inch beyond the rim of the plate. Place the pie shell in the refrigerator while you make the filling.
  2. Place the raisins in a wide, shallow bowl and cover with lukewarm water. Let stand for 10 minutes, then drain through a sieve and return to the bowl. If you like, sprinkle the raisins with some Scotch or rum (just a teaspoon or two).
  3. In a medium, heavy saucepan mix the raisins with the water, cornstarch, sugar, vinegar, salt, spices, butter, citrus zests, and candied ginger. Bring the mixture to a boil over medium heat and simmer for two to three minutes. The mixture will be thick so stir constantly to avoid scorching. Remove from the heat and allow to cool to lukewarm. While the raisin filling is cooling, heat the oven to 425°F.
  4. In a small bowl, whisk together the egg yolk and milk or cream. Quickly roll out the other half of your pastry to an approximately 11-inch round. Pour the raisin filling into the chilled pie shell and smooth the top. Brush a little of the egg yolk mixture on the edge of the lower pie crust and place the top crust over the filling, pressing the edges together. Trim the edges even with the lower crust and turn under; firmly crimp the edges of the pie crust. Brush the top crust with the egg yolk mixture and cut several decorative vents in the surface of the pie crust.
  5. Place the pie, on a large baking sheet, in the preheated oven and bake for 20 minutes. Lower the heat to 375°F and continue baking, until the pie is handsomely golden brown and the filling bubbles through the vents; this will take about an additional 30 minutes. Cover the pie crust edge if it seems to be getting too brown before the pie is completely done.
  6. Remove the baked pie to a rack to cool. Serve warm, or at room temperature, with vanilla ice cream.