Raisin Pie

Preparation info
  • Makes One

    9 Inch

    Appears in
    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
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    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.