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Gallery Raisin Pie Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 1/2 cups golden raisins 1 1/2 cups dark raisins 1 cup sugar 1/4 cup all-purpose flour, plus more for dusting Grated zest of 1 lemon 2 tablespoons fresh lemon juice Pate Brisee for Plum Crumb Pie 1 egg yolk 1 tablespoon heavy cream

Gallery Raisin Pie

Recipe Summary Servings: 8

Raisin Pie

Raisin Pie

Raisin Pie

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 1/2 cups golden raisins 1 1/2 cups dark raisins 1 cup sugar 1/4 cup all-purpose flour, plus more for dusting Grated zest of 1 lemon 2 tablespoons fresh lemon juice Pate Brisee for Plum Crumb Pie 1 egg yolk 1 tablespoon heavy cream

Directions

Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.

On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.

Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.

Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.

Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Reviews (3)

 Add Rating & Review     21 Ratings   5 star values:        6    4 star values:        5    3 star values:        2    2 star values:        5    1 star values:        3

Reviews (3)

Add Rating & Review     21 Ratings   5 star values:        6    4 star values:        5    3 star values:        2    2 star values:        5    1 star values:        3

Add Rating & Review

21 Ratings 5 star values: 6 4 star values: 5 3 star values: 2 2 star values: 5 1 star values: 3

21 Ratings 5 star values: 6 4 star values: 5 3 star values: 2 2 star values: 5 1 star values: 3

21 Ratings 5 star values: 6 4 star values: 5 3 star values: 2 2 star values: 5 1 star values: 3

  • 5 star values: 6 4 star values: 5 3 star values: 2 2 star values: 5 1 star values: 3

    Martha Stewart Member     Rating: Unrated       09/30/2016   I made this. Very rich, and a bit sweet. Next time I will cut the sugar in half. Otherwise awesome. Very easy to make and looks pretty also. I am glad I did. Thanks Martha! Love your cooking shows, in my humble opinion, they are easy to follow, concise, challenging, and a treat to enjoy. I have also made your moms fruit cake; however; as I live in So. CA I used a lot of dried tropical fruits. It cam out amazing. Thank you for helping me think outside of the box. Peggy Caffey  

Martha Stewart Member     Rating: Unrated       11/10/2007   Have made this pie since 2002 when it first appeared in Living. My family begs for this pie. It is beautiful and tastes like Fall and Heaven combined. Perfect for Thanksgiving and Christmas. People always ask for the recipe and I love telling them it is from Martha. :) Enjoy!!  

Martha Stewart Member     Rating: Unrated       11/07/2007   Terrific recipe! A WOW-er at the table!! Made this a few times but I cut back on the sugar to 3/4 cup because the raisins do add a lot of sweetness.

    Martha Stewart Member

    Rating: Unrated 09/30/2016

I made this. Very rich, and a bit sweet. Next time I will cut the sugar in half. Otherwise awesome. Very easy to make and looks pretty also. I am glad I did. Thanks Martha! Love your cooking shows, in my humble opinion, they are easy to follow, concise, challenging, and a treat to enjoy. I have also made your moms fruit cake; however; as I live in So. CA I used a lot of dried tropical fruits. It cam out amazing. Thank you for helping me think outside of the box. Peggy Caffey

Rating: Unrated

Rating: Unrated 11/10/2007

Have made this pie since 2002 when it first appeared in Living. My family begs for this pie. It is beautiful and tastes like Fall and Heaven combined. Perfect for Thanksgiving and Christmas. People always ask for the recipe and I love telling them it is from Martha. :) Enjoy!!

Rating: Unrated 11/07/2007

Terrific recipe! A WOW-er at the table!! Made this a few times but I cut back on the sugar to 3/4 cup because the raisins do add a lot of sweetness.

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All Reviews for Raisin Pie

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Reviews: Most Helpful

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