Best 7 Old Fashioned Apricot Raisin Pie Recipes

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In the realm of classic desserts, few treats evoke a sense of nostalgia and comfort quite like an old-fashioned apricot raisin pie. This timeless recipe has been passed down through generations, capturing the essence of simpler times with its rustic charm and delectable flavors. Whether you're a seasoned baker or just starting your culinary journey, this guide will take you on a step-by-step adventure to create the perfect apricot raisin pie. From selecting the ripest apricots and plumpest raisins to mastering the art of lattice crust, we'll unveil the secrets to achieving a golden-brown crust, a gooey filling, and a delightful aroma that will fill your kitchen with warmth and anticipation. So, gather your ingredients, preheat your oven, and let's embark on a baking expedition to bring forth the nostalgia and charm of an old-fashioned apricot raisin pie.

Here are our top 7 tried and tested recipes!

OLD-FASHIONED RAISIN PIE



Old-Fashioned Raisin Pie image

"My family came to Texas from Virginia after the Civil War," relates Debra Ayers from Cheyenne, Wyoming. "Two brothers helped drive a herd of cattle up the Chisholm Trail to Abilene, Kansas. The boys decided to stay in Kansas and open a meat market. They did well. One brother sent for his girlfriend back in Texas to come and marry him. She did, and she brought this recipe. The family has been making this pie ever since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 large eggs, room temperature
1 cup sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for a double-crust pie
Additional nutmeg, optional

Steps:

  • In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. , Bake at 450° for 10 minutes. Reduce the heat to 350°; bake until filling is set, about 25 minutes longer. If desired, sprinkle with nutmeg.

Nutrition Facts : Calories 529 calories, Fat 20g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

APRICOT RAISIN PIE WITH STEVIA



Apricot Raisin Pie with Stevia image

This is a great pie to eat warm with vanilla ice cream. It is very good with stevia, an herbal sweetener.

Provided by Michaela.K9

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 11

½ cup powdered milk
2 tablespoons cornstarch
½ teaspoon stevia powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup dried apricots, chopped
1 cup raisins
2 cups water
1 tablespoon white vinegar
1 tablespoon butter
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside.
  • Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.
  • Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.

Nutrition Facts : Calories 388.9 calories, Carbohydrate 52.2 g, Cholesterol 11.6 mg, Fat 18.7 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 6 g, Sodium 352.2 mg, Sugar 24 g

OLD TIMEY APRICOT FRIED PIE



Old Timey Apricot Fried Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 15 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring surface
1 tablespoon powdered sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 egg yolk
1 1/4 sticks butter (5 ounces)
3/4 cup iced water
1 egg beaten, for egg wash
2 cups dried apricots, diced
1 (8-ounce) jar apricot jam
6 ounces apricot nectar (recommended: Kern's)
1 cup sugar
2 teaspoons pumpkin pie spice
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
1/8 teaspoon almond extract
1 teaspoon vanilla extract
Vegetable oil, for deep frying
Cinnamon sugar, for sprinkling

Steps:

  • Make crust:
  • Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
  • Make filling:
  • Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
  • Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
  • On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
  • Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.

GRANDMA MEG'S RAISIN PIE



Grandma Meg's Raisin Pie image

Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup dark corn syrup
1-1/2 cups raisins
1 tablespoon lemon juice
2 teaspoons butter
Pastry for a double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

OLD FASHIONED RAISIN PIE



Old Fashioned Raisin Pie image

Make and share this Old Fashioned Raisin Pie recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 9

1 9 inch pie shell
15 ounces raisins (1 pkg, 3 cups)
3/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons instant Tang orange drink (Any type of Instant Orange Breakfast Drink will do)
1 1/4 cups water
2 tablespoons lemon juice
1 cup walnuts, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
  • Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • Remove from the heat and stir in the walnuts.
  • Turn the mixture into the pastry-lined pie plate and dot with the butter.
  • Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim.
  • Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F.
  • oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
  • Cool on a wire rack.

Nutrition Facts : Calories 635.2, Fat 24.3, SaturatedFat 6, Cholesterol 10.2, Sodium 171.9, Carbohydrate 107.2, Fiber 5, Sugar 73.5, Protein 7.1

GOLDEN OLDIE OLD FASHIONED RAISIN PIE



Golden Oldie Old Fashioned Raisin Pie image

A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.

Provided by foodtvfan

Categories     Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups seedless raisins
2 cups boiling water
1/2-1 cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon rind, grated
3 tablespoons fresh lemon juice or 3 tablespoons bottled lemon juice
1 pinch salt
1 pastry for a double-crust 9-inch pie
1 egg white, beaten

Steps:

  • Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
  • Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
  • Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
  • Line deep nine-inch pie plate with pastry.
  • Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
  • Pour in cooled filling.
  • Add top crust and seal edges.
  • Make several steam vents with a knife in the top pastry.
  • Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
  • Preheat oven to 425 degrees Fahrenheit.
  • Bake pie 40 to 50 minutes until nicely browned.

Nutrition Facts : Calories 402.1, Fat 15.2, SaturatedFat 3.8, Sodium 269.8, Carbohydrate 65.4, Fiber 3.2, Sugar 35.1, Protein 4.7

Tips:

  • Choose ripe, plump apricots: Look for fruits that are deep orange in color and free of blemishes. This will ensure that your pie is bursting with flavor.
  • Use a variety of raisins: For a more complex flavor, use a combination of golden raisins, black raisins, and sultanas.
  • Don't overcook the fruit: The apricots and raisins should be tender but still hold their shape. Overcooking will make them mushy.
  • Use a flaky pie crust: A flaky pie crust will complement the sweet fruit filling perfectly. You can use a store-bought crust or make your own from scratch.
  • Brush the crust with milk before baking: This will help the crust to brown beautifully.
  • Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld together.

Conclusion:

Apricot raisin pie is a classic dessert that is perfect for any occasion. With its sweet, tangy filling and flaky crust, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make pie, give this recipe a try. You won't be disappointed. Tips included in this recipe are essentials for baking a great apricot raisin pie. By following these tips and using high-quality ingredients, you'll be able to create a pie that is both delicious and beautiful.

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