Homestead Raisin Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Like Grandmother used to make— GOOD! Be sure to try this


  • Baked 9" pie shell
  • 1⅓ c. seeded raisins (muscat)
  • 2 c. water
  • 3 eggs, separated
  • 1 c. sugar
  • 2 tblsp. vinegar
  • 2 tblsp. flour
  • 2 tblsp. butter
  • Meringue (3 egg whites)


  • Add raisins to water in saucepan and simmer 5 minutes. Beat egg yolks, sugar, vinegar and flour until light and creamy. Slowly add to raisins. Cook, stirring constantly, until filling is thick, 4 to 5 minutes. Remove from heat, stir in butter and cool until lukewarm.
  • Pour raisin mixture into pie shell and top with meringue (see Perfect Meringue for Topping Pies).
  • Bake in moderate oven (350°F.) until meringue browns, 12 to 15 minutes. Cool away from drafts.