Introduction
Old-Fashioned Raisin Pie is one of those classic, heritage recipes that deserves a spotlight at any dessert table. Often called “funeral pie” or “vinegar pie,” this humble dessert has been baked and cherished for well over a century, particularly in Amish and Mennonite kitchens. Long before refrigerators made fresh fruit accessible year-round, home cooks relied on pantry staples such as raisins, sugar, flour, and vinegar to create sweet, comforting pies like this one.
This pie is uniquely satisfying because it balances sweetness with gentle tartness. Plump raisins simmer in a glossy sweet filling thickened with flour and lightly flavored with cinnamon and vanilla. A splash of vinegar cuts the sweetness just enough, giving a surprisingly bright finish that keeps each bite from feeling too heavy. The result is a pie with a gooey, jewel-toned interior tucked inside a buttery crust.
Served warm or chilled, Old-Fashioned Raisin Pie pairs beautifully with whipped cream, vanilla ice cream, or a cup of coffee. Whether you’re carrying on tradition or trying it for the first time, this pie delivers that cozy, nostalgic taste of home.
Ingredients
For the Filling
- 2 cups raisins
- 1 ½ cups water
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- Pinch of salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Pie
- 1 unbaked pie crust, bottom
- 1 pie crust top (store-bought or homemade)
- 1 egg yolk + 1 tablespoon water (for brushing)
Instructions
Prepare the Raisin Filling
Pour the raisins and water into a medium saucepan. Bring the mixture to a gentle boil over medium heat and let it simmer for about 5 minutes. The heat will plump the raisins and begin the process of breaking down their natural sugars.
In a small bowl, whisk together sugar, flour, cinnamon, and a pinch of salt. Pour this dry mixture into the simmering raisins and stir thoroughly. Continue cooking over low heat, stirring frequently, until the liquid thickens into a glossy, spoon-coating syrup. This should take about 3–5 minutes.
Remove the pan from the heat and stir in the vinegar, butter, and vanilla extract. The butter adds richness, the vinegar balances sweetness, and the vanilla rounds out the flavors with warmth. Allow the filling to cool slightly while you prepare your crust.
Assemble the Pie
Preheat your oven to 400°F (200°C). Fit the bottom pie crust into a 9-inch pie dish, making sure it is pressed firmly against the sides and bottom. Spoon the warm filling into the crust and spread evenly. Place the top crust over the filling, crimp the edges to seal, and cut a few small slits into the center to allow steam to escape.
Brush the surface lightly with egg wash for a golden finish.
Bake
Bake the pie for 25–30 minutes, or until the crust is browned and flaky. If the edges brown too quickly, loosely tent them with foil. Remove the pie from the oven and allow it to cool. Cooling helps the filling set and makes slicing cleaner and easier.
Serving Suggestions
This pie is delicious warm, room temperature, or straight from the refrigerator. Serve with whipped cream for a light finish, or go classic with a scoop of vanilla ice cream melting over the warm slice. If you love pairing desserts with drinks, raisin pie is excellent alongside hot tea, black coffee, or lightly spiced cider.
Storage
Store leftovers wrapped or covered at room temperature for a day or in the refrigerator for up to four days. Reheat individual slices in the microwave or oven if you prefer them warm.
Enjoy the flavor of tradition with this Old-Fashioned Raisin Pie—a timeless recipe that proves raisins deserve a starring role on the dessert table! 🥧✨