Raisin Pie

Preparation info

  • Makes One

    9 Inch


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About

I do remember this pie from my childhood, and I remember that I loved it mightily—though I can’t recall if my mother actually used to make the pie herself or entrusted the task to our housekeeper. This recipe is adapted from a newspaper recipe of uncertain provenance, probably c. 1947-1949.


  • 2 cups raisins (about 8 ounces)
  • 1 ½ cups water
  • 3 tablespoons flour
  • 1 cup and 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon rind
  • ¼ pound (1 stick) unsalted butter
  • 1 cup chopped walnuts (optional)
  • 1 unbaked 9″ pie shell


Preheat oven to 450°.

Combine all ingredients except walnuts and a tablespoon of the sugar (and pie shell) in a large saucepan and cook over low heat, stirring constantly, for about 10 minutes or until mixture becomes thick and syrupy. Stir in walnuts and remove from heat.

Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 350° and bake for another 20 minutes or until rim of pastry is golden brown.

Remove from oven to cool. When pie pan is still slightly warm to the touch, sprinkle remaining sugar evenly over top of pie.