Amish Raisin Pie
Amish Raisin Pie, or Amish Funeral Pie, was traditionally served at Amish funerals. Before refrigeration, fruit pies were made with dried fruit such as raisins. If you love raisin desserts, you will love this simple Amish Raisin Pie Recipe.
The pie filling for this raisin pie is made with simple ingredients such as raisins, brown sugar, cinnamon, lemon juice, and lemon zest. This Amish Pie calls for a double crust. We recommend using our Amish Pie Crust Recipe or of course you can use store-bought. Enjoy this Amish Raisin Pie with whipped cream or ice cream.
What are other variations of Amish Raisin Pie?
Amish Raisin Pie can be made in various ways. Feel free to add your other favorite dried fruits to this mixture like currents, mulberries, blueberries. Use plump raisins for this recipe for the most delicious pie filling.
If you enjoy this Amish Raisin Pie, you will also love Amish Oatmeal Pie and Amish Chocolate Pie. Or try these other delicious fruit pies like Amish Strawberry Rhubarb Pie and Amish Apple Pie.
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Amish Raisin Pie
Traditional Amish Raisin Pie is a heritage recipe that is typically served at Amish funerals. This pie is made with minimal ingredients and can be made year round. This pie also keeps well for 2-3 days without refrigeration and is a delicious combination of raisins, brown sugar and lemon. Serve with whipped cream or ice cream.
1 - 9” double pie crust
3 c. raisins
3 c. water
3/4 c. packed brown sugar
3 Tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. salt
2 Tbsp. lemon juice
1 Tbsp lemon zest
2 Tbsp butter
Preheat the oven to 425° and line a 9-inch pie pan with pie crust and place both in the refrigerator.
In a saucepan, combine raisins and water and boil for 5 minutes.
In a separate mixing bowl blend brown sugar, cornstarch, cinnamon, and salt.
Add to the hot raisin mixture.Cook over medium heat, stirring constantly, until the mixture is clear.
Remove from heat, stir in the lemon juice and zest, followed by the butter. Cool slightly.
Pour filling into the refrigerated pie plate.
Cover with top crust. Seal edges and cut slits in top crusts.
Bake at 425° for 30 to 35 minutes until it's golden brown.
Make sure to let the raisin filling fully cool before adding to the pie crust. Also allow for the pie to fully cool before serving.
Feel free to add additional dried fruits like currents, dates, or blueberries.
This pie can be prepared ahead of time and keeps well out for 1-2 days.
You can also use a lattice design for the top crust.
More Amish Pie Recipes:
Amish Pumpkin Pie
Amish Whoopie Pie Recipe