Best 2 Walnut Raisin Pie Recipes

Craving a sweet and nutty treat? Walnut raisin pie is a classic dessert that combines the flavors of crunchy walnuts, plump raisins, and a gooey filling, all wrapped in a flaky crust. Whether you're a seasoned baker or just starting out, this guide will help you find the perfect recipe for your next walnut raisin pie adventure.

Here are our top 2 tried and tested recipes!

WALNUT RAISIN PIE

Walnut Raisin Pie image

This is a great pie - try it for Thanksgiving or any time.

Provided by NAOMI GRUPE

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup butter, melted
1 cup dark corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat eggs, sugar, salt, melted butter and corn syrup. add the cinnamon, nutmeg and cloves. Stir in nuts and raisins. Pour into 9 inch pastry.
Bake in the preheated oven for 40 to 50 minutes, or until set, and pastry is golden brown. Serve cool or slightly warmed.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 68.3 g, Cholesterol 90.1 mg, Fat 21.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 408.1 mg, Sugar 34.1 g

SPICY WALNUT RAISIN PIE

SPICY WALNUT RAISIN PIE image

Categories Egg Dessert Bake Christmas

Yield 1 9 inch pie

Number Of Ingredients 10

Ingredients

3 eggs
2/3 cup of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of cloves (ground)
1 cup of light or dark corn syrup
1/3 cup of butter, melted
1/2 cup of coarsely chopped walnuts
1/2 cup of raisins (soaked in water to plump)

Steps:

Heat oven to 375 degrees. Prepare pastry. With whisk, beat remaining ingredients except raisins and walnuts until blended. Stir in walnuts and raisins. Pour into a pastry lined shell. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned. Serve slightly warm or at room temperature. -I sometimes substitute allspice for the cloves. -Sometimes, I lightly toast the walnuts in a pan. -If time does not permit, I use a tenderflake frozen pie crust and brush it while still frozen with melted butter. -I have found that using my convection oven browns pastry very nicely and evenly, remember to set it about 25 degrees less than normal

Tips:

Use fresh, plump raisins: Dry, hard raisins will not add as much flavor or texture to the pie.
Soak the raisins in hot water for 15 minutes before adding them to the pie filling. This will help to plump them up and make them even more flavorful.
Use a combination of chopped and whole walnuts in the filling. This will give the pie a variety of textures.
Don't overfill the pie crust. The filling should come up to the top of the crust, but it should not be overflowing.
Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature and continue baking until the filling is bubbling and the crust is golden brown. This will help to prevent the crust from becoming soggy.
Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Walnut raisin pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its sweet and nutty filling, and flaky crust, this pie is sure to be a hit.