I baked hubby’s favorite for his birthday yesterday– raisin pie. Since I’ve had a couple of requests for the recipe, I decided to post it here.
I base my recipe on one I found when I inherited my grandmother’s copy of The United States Regional Cook Book, copyright 1949, which provides the interesting tidbit that another name for raisin pie is funeral pie. In the pioneer days, people often had to travel a long distance to funerals. Of course, they had ‘dinner on the grounds’, and raisin pie was favored because of the general availability of raisins and because the pie would keep on a journey of days. Although the pie does not keep for days around here.
I got this photo of the remaining two pieces from last night, before they were scarfed up.
Gluten-Free Raisin Pie
Preheat oven to 425 degrees.
- 3 cups dark raisins
- 1 cup each orange juice and water
- 1/2 cup sugar
- 2 Tablespoons tapioca or arrowroot starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated lemon rind
Mix all the ingredients in a sauce pan. Heat over medium heat, stirring often until the mixture thickens, about ten minutes. I’m guessing there, and everyone’s stove is different. Set aside to cool (it will thicken even more) while you make the crust.
Pastry crust of your choice. For gluten-free, I recommend Gluten-Free Pantry Pie Crust Mix. Line a 10 inch pie pan with the crust. I’ve resorted to just patting the bottom crust into place.
Pour the filling into the pie crust. Traditional topping for a raising pie is lattice work pastry. I roll out a circle of gluten-free pastry and cut it into triangles that I arrange on the top, leaving wide open spaces of filling. This not only makes a nice design, but it is easy to do.
Bake on the bottom rack of the oven at 425 degrees for 10 min and then reduce oven temperature to 350 degrees and cook another 20 – 25 minutes, or until the crust is looking nicely golden. Best when cooled completely to serve.
And our little Sweetie-Pie had whipped cream on his.
Since I’m not a real cook, someone be sure and email me if you see a mistake in the recipe.
7 thoughts on “Gluten-Free Raisin Pie”
I have never had raisin pie. Ho my! I’d have to share it with friends and neighbors, otherwise I’d eat the whole thing by myself. probably in 48 hours or less. But pis is for sharing, isn’t it? What is your favorite birthday treat?
My husband is urging me to just make the raisin pie filling and eat it over ice cream, or all by itself. I suppose it is healthier that way.
I have tp agree with ioniamartin, I can smell it! I haven’t smelled or tasted a raisin pie since I was a very little girl and would go out to a great-aunts farm. I just might have to give your recipe a try. Thanks for sharing , and happy birthday to hubby. Do all men prefer pie over cake? Mine prefers cherry pie over any other dessert offered.
Looks good – I really like raisin pie, but have not made any. And, if you insist on making your own pie crust, there’s a gluten-free one posted at http://www.elanaspantry.com. Happy belated to the hubby!
I would have to add some chopped apple and some currants and maybe a little shredded beef — mincemeat! I do love mince pies. I’ve never eaten raisin pie. Oh, and some Brandy.
Pie does not last long in my home either. I am looking for more recipes that are gluten free so this is now on the must try list.
I swear I can smell it!