The Raisin Pie recipe was passed down to my family through my American mother and she got this dessert recipe from Norwegian friend of her. It is a very nice dessert recipe, simple, easy to make as well as the easiest to eat.  Make the healthier dessert recipe at home and Enjoy.



Raisin Pie Recipe

Plain flour, 175 g

Caster sugar, 25 g

Salt, a pinch

Margarine or butter, 75 g

Egg, beaten, 1

Milk, for brushing

Cater sugar, for sifting



Raisin Pie Recipe

Seedless raisins, 350 g

Grated lemon zest, 1

Lemon juice, 1

Ground cinnamon, ½  spoon

Sugar, 20 g

Water, 150 ml

Cornflour, 2 tbsp

Water, 2 tbsp


Preparation Method:

Raisin Pie Recipe

Mix the flour with sugar and salt into a bowl. Add the diced margarine and rub it into the flour until mixture resembles fine breadcrumbs. Add the beaten egg and mix to a stiff dough. Wrap in cling film or foil and refrigerate.

Preheat the oven to 220C.


Filling Preparation:

Raisin Pie Recipe

Now prepare the filling, put the raisins, lemon zest, and juice, sugar, cinnamon, and water into a saucepan and cook gently for 5 minutes.  Mix the cornflour with water and make a smooth paste then stir into the raisins mixture. Bring to the boil, stirring continuously. Remove from the heat and leave to cool completely.

Cut off one-third of the pastry and set aside. Roll out the remaining pastry and use to line an 8 inch loose-bottomed fluted flan tin or flan rind set on a baking sheet.

Spoon the cold raisin filling into the pastry-lined tin (check watchpoint). Roll out the reserved piece of pastry to a round large enough to cover the pie. Dampen the pastry rim with water then place the pastry lid on top and press the edges together to seal. Brush the top of the pie with the milk then prick it with a fork.

Bake the pie in the oven for 25-30 minutes. Remove the sides of the tin or the flan ring and return the pie to the oven for a further 5 minutes to brown the sides. Remove the pie from the oven and immediately sift over caster sugar (see serving ideas).


Cook’s Notes

Raisin Pie Recipe


40 minutes preparation and 30-35 minutes for baking


Watch Point

Make sure that the raisin filling is quite cold before it is put into the pastry-lined tin. If the hot filling is put into the raw pastry, it will make the fat in the pastry melt and thus cause the pastry base to become soggy.



Raisin Pie Recipe

Prepare the pie up to the end of stage 5. Open freezer then removes from the tin or ring and wrap in foil. Return to the freezer and store for up to 3 months. To serve: unwrap and replace in the flan tin or ring, back from frozen. Allow an extra 10 minutes.


Serving Ideas:

Raisin Pie Recipe

This pie can be served hot, warm or cold with vanilla ice cream, custard, whipped cream or natural yogurt.



Raisin Pie Recipe

The pastry and filling can be prepared and stored separately in the fridge for 2-3 days.