Robb's Old Fashioned Raisin Pie

Raisin pie is an old-fashioned American pie that was a farmhouse favorite long before blueberry and pecan took over the spotlight. This version simmers plump raisins in fresh orange juice and water until tender, then thickens the filling with cornstarch, two sugars, cinnamon, and ground cloves.

What makes this filling special is the layers of citrus. Orange juice is the cooking liquid, then both lemon and orange zest go in after cooking, along with fresh lemon juice and butter. You get a filling that’s fruity, warmly spiced, and bright with citrus all at once. A beaten egg stirred in at the end adds richness and helps the filling set into a sliceable consistency.

The lattice top is traditional for raisin pie. It lets steam escape so the filling thickens properly, and it looks beautiful with the dark raisin filling peeking through the woven pastry strips.

Pro Tips

• Simmer the raisins just until they plump and soften, 3-5 minutes. Overcooked raisins lose their shape and the filling becomes a shapeless mush.
• Let the filling cool slightly before adding the beaten egg. Too hot and the egg scrambles; warm enough and it incorporates smoothly.
• Cook the filling to a full rolling boil after adding the cornstarch mixture. Under-thickened filling runs out of the pie when sliced.
• Serve slightly warm. The spices and citrus are most fragrant when the pie is still a touch warm from the oven.

Variations

• Rum raisin: Soak the raisins in dark rum for an hour before cooking for a boozy, adult version.
• Golden raisin: Use golden raisins for a lighter-colored, slightly sweeter filling.
• Walnut crumble top: Skip the lattice and top with a brown sugar-walnut crumble for a streusel finish.