Classic Raisin Pie Recipe
Prep Time:
40 minutes
Cook Time:
55 minutes
Servings:
6 Slices
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, cubed
  • ½ cup full fat sour cream
  • 2 ½ cups raisins
  • 2 cups water, divided
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons unsalted butter
Directions
  1. Place flour, sugar, and salt into the bowl of a food processor, and pulse a few times until combined.
  2. Add the cubed butter and pulse the mixture until it resembles coarse sand.
  3. Add the sour cream and pulse until a crumbly dough forms.
  4. Transfer the dough to a clean work surface and gather the dough into a ball.
  5. Take ⅔ of the dough, flatten it into a disc, and wrap it in plastic wrap. Do the same with the remaining ⅓ of the dough. Refrigerate for at least 1 hour.
  6. Meanwhile, add the raisins and ⅔ cup of water to a saucepan. Bring to a boil and heat over medium heat for 5 minutes.
  7. In a medium bowl combine the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
  8. Whisk in the remaining 1⅓ cups water until smooth.
  9. Pour the sugar mixture into the pan with the raisins.
  10. Bring to a boil and then simmer for about 3 minutes, until the liquid thickens.
  11. Add the red wine vinegar and butter and heat until the butter is melted, then remove the pan from the heat and let cool.
  12. Preheat the oven to 400 F.
  13. Roll out the larger portion of dough until it is slightly larger than your pie pan.
  14. Place the dough into the bottom of a deep 9-inch pie pan.
  15. Pour the raisin filling into the crust.
  16. Roll out the remaining pie dough to fit the top of the pie pan.
  17. Place the dough over the top of the pie pan. Pinch the edges together to seal.
  18. Cut slits into the top of the pie crust to allow steam to escape.
  19. Bake the pie in the preheated oven for 40-45 minutes, until the crust is golden brown.
  20. Remove from the oven and let cool completely.
  21. Cut the cooled pie and serve.