Why You’ll Love Raisin Pie Recipe

It uses pantry staples — raisins, sour cream, sugar, eggs — so you can make it virtually any time of year.
The filling combines the sweet chew of dark raisins with the tang of sour cream and the warm spices of cinnamon and nutmeg, creating a rich, comforting flavor.
It’s a versatile dessert: great for holidays, potlucks, or a special weekend treat.
The crust and filling bake together, producing a satisfying combination of flaky pastry and creamy‑fruit filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Crust:

all‑purpose flour
salt
vegetable shortening
ice water

For the Raisin Filling:

large eggs
sugar
sour cream
cinnamon
nutmeg
salt
dark raisins

Directions

Preheat oven to 450 °F (about 232 °C).
Make the crust: In a large bowl, combine flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add cold water, tossing until a ball forms. Roll out the pastry to fit a 9‑inch pie plate. Transfer to the pie plate, trim to extend 1 inch beyond the edge, tuck the overhang under, and flute the edge. Chill while you prepare the filling.
Make the filling: In a large bowl, beat the eggs until thick and cream‑colored. Gradually add the sugar, beating well after each addition until light in color. Mix in the sour cream, cinnamon, nutmeg, and salt. Fold in the dark raisins.
Pour the filling into the prepared pie shell. Bake at 450 °F for 10 minutes. Then reduce the oven temperature to 350 °F (about 177 °C) and continue baking for approximately 30 minutes, or until a skewer inserted midway between the center and rim comes out clean.
Remove the pie from the oven and cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally topped with whipped cream or a sprinkle of nutmeg.

Servings and timing

Makes: 1 pie (9‑inch)
Serves: about 8 slices
Prep time: ~15 minutes
Bake time: ~40 minutes
Total time: ~55 minutes

Variations

Swap dark raisins with golden raisins for a lighter sweetness.
Add ½ teaspoon orange zest or a teaspoon of orange extract to the filling for a citrus twist.
Mix in chopped nuts (walnuts or pecans) for added texture.
Use a store‑bought pie crust to save time.
For a lattice top crust instead of a single crust, you can cover with strips of dough in a lattice pattern before baking.

Storage/Reheating

Store leftover pie covered at room temperature if serving the same day. Refrigerate leftovers and consume within 3–4 days.
To reheat: warm individual slices in a low oven (about 300 °F / 150 °C) for a few minutes until just warmed through.
If freezing: Once fully cooled, wrap the pie tightly in foil and freeze. Thaw in the refrigerator overnight and warm in the oven before serving for best texture.

FAQs

Why did my crust shrink when baking?

If the pie crust wasn’t chilled long enough or if too much water was used, the dough may shrink. Be sure to chill the crust before filling and ensure dough isn’t overworked.

Can I use golden raisins instead of dark raisins?

Yes — golden raisins will result in a lighter colour and slightly different sweetness but the filling will still work beautifully.

Can I prepare this pie in advance?

You can prepare the crust and filling a few hours ahead. Chill the crust and filling separately, then assemble and bake when ready to serve.

Can I double the recipe to make two pies?

Yes — just double all ingredients and bake two pies; ensure you have two pie plates and adequate oven space and time.

What if my filling is still jiggly after baking?

If the filling appears underdone, continue baking for another 5–10 minutes until a skewer comes out clean. The center should be set but still slightly soft — it will firm as it cools.

Do I need to precook the raisins?

In this recipe, the raisins are folded into the batter without separate precooking. Some variations do pre‑plump raisins, but it isn’t required here.

Can I use sour cream alternatives (Greek yogurt, etc.)?

Sour cream contributes a tang and creamy consistency. Substituting Greek yogurt may change the texture or flavour; if you do substitute, opt for full‑fat plain yogurt and expect slight variation.

Is this pie best served warm or cold?

This pie is delicious either at room temperature or slightly warm. It’s typically cooled slightly after baking and then served; you may warm slices slightly if you prefer.

Can I add a topping?

Yes — a dollop of whipped cream, a dusting of nutmeg, or a scoop of vanilla ice cream complement the filling nicely. Avoid heavy toppings that will overwhelm the raisin‑sour‑cream flavour.

Why is this pie sometimes called “funeral pie”?

Traditionally, pies filled with dried fruit like raisins were often served at gatherings including funerals, because dried fruit was shelf‑stable and available year‑round. Thus this style of raisin pie became associated with such occasions.

Conclusion

This raisin pie combines the warm, comforting flavours of raisins, sour cream and spice within a flaky crust — making it a memorable dessert that’s both nostalgic and satisfying. Whether for a holiday, a potluck, or a cozy weekend treat, it’s a recipe worth keeping on hand.

Raisin Pie

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This old-fashioned raisin pie, also known as funeral pie, is a classic dessert made with plump raisins in a sweet, spiced filling encased in a flaky double crust. It’s simple, comforting, and rich in flavor, perfect for holidays or gatherings.

Author: Emily
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 1 9-inch pie (8 servings)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C).
In a medium saucepan, combine raisins and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
In a small bowl, mix brown sugar, granulated sugar, cornstarch, cinnamon, allspice, and salt. Stir into the hot raisin mixture and cook over medium heat until thickened, about 2 to 3 minutes.
Remove from heat and stir in apple cider vinegar and butter until melted and combined. Let the mixture cool slightly.
Roll out half of the pie dough and fit it into a 9-inch pie pan. Pour the raisin filling into the crust.
Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust for steam to escape.
Brush the top crust with milk or cream and sprinkle with sugar if desired.
Bake for 30 to 35 minutes, or until the crust is golden brown.
Let the pie cool on a rack before serving to allow the filling to set.

Notes

Let the pie cool completely before slicing for a cleaner cut.
Soaking the raisins in hot water before cooking can make them extra plump.
Pairs well with whipped cream or vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 39g
Sodium: 220mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg