Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 unbaked 9-inch double pie crust (bottom + top), chilled
- 2 cups (about 12 oz / 340 g) raisins
- 2 cups (480 ml) water
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch ground cloves (optional)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 egg + 1 tbsp milk (for egg wash)
- 1–2 tsp coarse or granulated sugar for sprinkling (optional)
Do This
- 1. Preheat oven to 425°F (220°C). Line a 9-inch pie plate with the bottom crust, trim, and chill. Keep top crust chilled.
- 2. Simmer raisins with 2 cups water in a saucepan for 8–10 minutes until plump. Do not drain.
- 3. In a bowl, whisk brown sugar, granulated sugar, cornstarch, salt, cinnamon, nutmeg, and cloves. Stir this into the hot raisin mixture and cook, stirring, until thick and glossy, 2–3 minutes.
- 4. Off the heat, stir in butter, lemon juice, and vanilla. Let cool 5–10 minutes, then pour filling into chilled crust.
- 5. Top with remaining crust (lattice or full), seal and crimp edges, cut vents, brush with egg wash, and sprinkle with sugar.
- 6. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 25–30 minutes more, until deep golden and bubbling.
- 7. Cool completely at room temperature (at least 2 hours) before slicing to let the syrupy raisin filling set.
Why You’ll Love This Recipe
- Classic Amish comfort: a traditional “funeral pie” with deep roots in Pennsylvania Dutch cooking.
- Glossy, brown-sugar custard: plump raisins suspended in a syrupy, gently spiced filling.
- Beautifully old-fashioned: rustic, flaky crust with a golden top that looks straight out of a farmhouse kitchen.
- Make-ahead friendly: the pie slices best after it rests, so it is ideal for gatherings and holidays.
Grocery List
- Produce: 1 lemon (for fresh lemon juice)
- Dairy: Unsalted butter, 1 egg, a splash of milk or cream (for egg wash)
- Pantry: Raisins, all-purpose flour, brown sugar, granulated sugar, cornstarch, fine salt, ground cinnamon, ground nutmeg, ground cloves (optional), vanilla extract, apple cider vinegar (optional, for crust), coarse sugar for sprinkling (optional)
Full Ingredients
For the flaky double crust (homemade option)
- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 1 cup (2 sticks / 226 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water, plus 1–2 tbsp more as needed
- 1 tbsp apple cider vinegar (optional, helps tenderness and flakiness)
Shortcut: You can use 1 package of good-quality refrigerated pie dough (2 crusts) instead of making your own.
For the raisin filling
- 2 cups (about 12 oz / 340 g) raisins (regular, golden, or a mix)
- 2 cups (480 ml) water
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch ground cloves (optional, but very traditional)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice (about 1/2 lemon)
- 1 tsp pure vanilla extract
For finishing and baking
- 1 egg
- 1 tbsp milk or cream
- 1–2 tsp coarse sugar or granulated sugar, for sprinkling (optional)
Step-by-Step Instructions
Step 1: Make and chill the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
Stir the apple cider vinegar into the ice water. Sprinkle about 1/2 cup of the ice water over the flour mixture, tossing gently with a fork. Add more water 1 tablespoon at a time just until the dough starts to clump together when squeezed. It should be moist but not sticky.
Turn the dough out onto a lightly floured surface and gently press it together. Divide into two discs, one slightly larger for the bottom crust. Wrap each disc tightly in plastic wrap and refrigerate at least 1 hour (or up to 2 days). If using store-bought dough, keep it chilled until you are ready to roll.
Step 2: Roll out and prepare the crust
On a lightly floured surface, roll the larger disc of dough into a circle about 12 inches in diameter and 1/8 inch thick. Fit it into a 9-inch pie plate, gently easing it into the corners without stretching. Let the excess hang over the edge. Cover and refrigerate while you prepare the filling.
Roll out the second disc into an 11-inch circle for a solid top crust, or cut it into strips about 3/4–1 inch wide if you plan to make a lattice. Place the rolled dough or strips on a parchment-lined baking sheet and chill. Chilling keeps the butter cold, which makes the crust flaky and helps it hold its shape in the oven.
Step 3: Plump the raisins
Place the raisins and water in a medium saucepan. Set over medium heat and bring just to a simmer. Cook for 8–10 minutes, stirring occasionally, until the raisins are plump and the water is steaming but not boiling hard. This softens the raisins and infuses the water with their flavor, which becomes the base of the glossy brown-sugar custard.
Keep the pan over low heat while you prepare the sugar mixture; do not drain the liquid. You need all that raisin-infused water for the filling.
Step 4: Make the brown-sugar custard filling
In a separate bowl, whisk together the brown sugar, granulated sugar, cornstarch, salt, cinnamon, nutmeg, and cloves until no lumps of cornstarch remain. This step prevents clumps in your finished filling.
Gradually whisk the sugar-cornstarch mixture into the hot raisin and water mixture on the stove. Increase the heat to medium and cook, stirring constantly, until the liquid thickens and turns glossy and syrupy, 2–3 minutes. The filling should resemble a loose pudding and coat the back of a spoon. Remove from the heat and stir in the butter, lemon juice, and vanilla until the butter melts and the mixture is smooth. Let cool for 5–10 minutes so it is hot but not boiling when it hits the crust.
Step 5: Fill the pie and add the top crust
Preheat the oven to 425°F (220°C) with a rack in the lower third of the oven. If you have a metal baking sheet, place it in the oven to heat; baking the pie on a preheated sheet helps prevent a soggy bottom crust.
Remove the chilled pie shell from the refrigerator. Give the filling a gentle stir, then pour it into the prepared bottom crust, smoothing the raisins into an even layer. Top with the second crust: either lay on the solid round and cut several slits for steam, or weave a simple lattice with the strips. Trim excess dough, leaving about 1/2 inch overhang, then fold the top and bottom crusts together and tuck under to seal. Crimp the edge decoratively with your fingers or a fork.
Step 6: Egg wash, bake, and finish
In a small bowl, whisk the egg with the milk or cream. Brush this egg wash lightly over the top crust and edges, avoiding thick puddles, which can burn. Sprinkle with coarse or granulated sugar if desired.
Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for 25–30 minutes more, until the crust is deep golden brown and you can see the filling bubbling through the vents or lattice. If the edges brown too quickly, shield them with strips of foil for the last 15–20 minutes.
Step 7: Cool, set, and serve
Transfer the baked pie to a wire rack and let it cool completely at room temperature, at least 2 hours and up to 4 hours. The filling will continue to thicken as it cools; slicing too early will give you a delicious but runny pie.
Once fully set, slice with a sharp knife, wiping the blade between cuts for the cleanest slices. Serve at room temperature or slightly warm. Amish raisin pie is wonderful just as it is, or with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Pro Tips
- Prevent a soggy bottom: Bake the pie in the lower third of the oven on a preheated metal baking sheet. The extra blast of heat helps the bottom crust crisp up.
- Do not skip the cooling time: The filling needs time to set into that classic, sliceable, syrupy texture. Plan for at least 2 hours of cooling before serving.
- Adjust the spices to taste: Cinnamon and nutmeg are traditional, but the cloves can be strong. Use just a pinch, or leave them out if you prefer a milder flavor.
- Use mixed raisins for depth: A combination of regular dark raisins and golden raisins gives a nice contrast in color and flavor.
- Keep everything cold for a flaky crust: Cold butter, cold water, and chilled dough are key. If the dough softens while you are working, pop it back in the fridge for 10 minutes.
Variations
- Nutty raisin pie: Fold 1/2 cup (60 g) chopped toasted walnuts or pecans into the thickened filling right before pouring it into the crust for a little crunch.
- Crumb-topped funeral pie: Skip the top crust and instead add a streusel made from 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, and a pinch of cinnamon, crumbled over the filling before baking.
- Citrus-kissed version: Add 1–2 tsp finely grated lemon or orange zest to the filling along with the lemon juice for a brighter, fruitier note.
Storage & Make-Ahead
Amish raisin pie keeps very well and is actually easier to slice the next day. Once completely cooled, cover the pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 4–5 days. For the best texture, let refrigerated slices sit at room temperature for 20–30 minutes before serving, or warm briefly in a low oven (300°F / 150°C) for 10–15 minutes.
You can also make the pie dough up to 2 days in advance and keep it refrigerated, or freeze the unbaked dough disks for up to 2 months (thaw overnight in the fridge before rolling). The baked pie can be frozen, well wrapped, for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition (per serving)
Approximate values per slice (1/8 of the pie), using homemade butter crust and a solid top crust: about 450 calories, 20 g fat, 9 g saturated fat, 65 g carbohydrates, 2–3 g fiber, 38 g sugars, 5 g protein, and 250 mg sodium. These numbers are estimates and will vary based on the exact ingredients and crust used.
