Raisin Pie

Raisin pies have been around for years. They can be made anytime of the year. That is what made them so popular years ago.

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For crust

  • 3 cups all-purpose flour
  • 7-8 tbs cold water
  • 2/3 cup vegetable oil
  • 1 1/2 tsp salt

For filling

  • 1/2 cup sugar
  • 2 tbs cornstarch
  • 2 cups white raisins (sultanas)
  • 1/2 tsp grated orange peel
  • 1/2 tsp  grated lemon peel
  • 1/2 cup orange juice
  • 2 tbs lemon juice
  • 1/2 cup chopped nuts
  • 1 1/3 cup cold water
  • 1 tsp cinnamon (optional)


Preheat oven at 190° C.

Combine flour and salt in mixing bowl.

Stir in oil; work it into flour with fingers forming a coarse crumbly mixture.

Add water, one tablespoon at a time and work into mixture with a fork until mixture is damp and can be gathered into a ball.

Knead a few times.

In medium pot, combine 1/3 cup of the cold water, with sugar and cornstarch and heat until sugar melts.

Stir in grated lemon and orange peel, lemon and orange juice, raisins and cinnamon.

Add remaining water and simmer until mixture thickens.

Remove from heat and add chopped nuts.

Divide dough in half.

On floured surface, roll out one half larger than diameter of pie pan to fill bottom and sides of pan.

Roll out bottom crust. Pour filling into crust.

Roll out remaining dough and cut long thin strips about 2 cm (3/4 inch) wide.

Place over filling to form lattice top.

Seal edges of strips to edge of bottom crust.

Prick center of dough where strips overlap on lattice top.

Bake in hot oven for about 20-25 minutes.


You can refrigerate the pie beforw baking it, and then bake it on the day you will serve it.
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