Soft, plump raisin filling glistens between the flakiest of gluten free crusts for a pie that I'm proud to serve to guests - whether they need to eat gluten free or not!
I've made a version of this recipe for years. Now I need to eat gluten free and have developed a great gluten free pie crust. It's not too much of a stretch then to be able to enjoy gluten free raisin pie.
A little research tells me that raisin pie was once known as funeral pie. Because the ingredients were usually already in the pantry, it could be made on short notice. The pie keeps well, so it could be made and perhaps delivered the day before the funeral without requiring refrigeration.
Gluten Free Pies
I like raisin pie just fine, and it's one of my husband's favourite kinds. If I ask him what type of pie I should make, he'll probably say raisin. When it's offered in a restaurant, he will often order it.
One time when our server told him that there was one piece of raisin pie left, he spoke for it. However, when she was bringing it to him and about to set it on the table, it somehow dropped off the plate. Well, Charlie caught it in his hands, slapped it back onto the plate, centred it in front of himself, and smiled up at the server as if nothing had happened. She was incredibly grateful for his covering up her fumble, but I think he really just didn't want to lose the last piece of pie!
If you love this recipe, please give it 5 stars! 🙂
- 2 ¼ cups sultana raisins
- 1 ¼ cups water
- ⅔ cups apple cider or juice
- ½ cup organic raw sugar
- 2 tablespoons tapioca starch
- ¼ cup cold water
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons butter
- 1 teaspoon lemon juice
- Gluten Free Pie Crust for top and bottom crusts
- Pour the 1 ¼ cups water over raisins in a medium saucepan. Add apple cider or juice. Bring to a boil; cover and simmer 5 or 6 minutes.
- Stir the tapioca starch into the ¼ cup cold water until smooth.
- Add the tapioca mixture to the raisin mixture along with the sugar. Stir and cook until the mixture thickened and clear. Remove from heat.
- Add the cinnamon, vanilla, butter, and lemon juice. Stir it all together when the butter has melted.
- Allow the filling to cool. (It may even be made a day ahead and stored in the refrigerator.)
- Preheat oven to 425 F.
- Roll out a single pie crust and place it in the bottom of a 9-inch pie plate. Pour in the cooled pie filling.
- Roll out a second crust. Place it over the filling. Trim and seal the edges. Bake for 30 to 35 minutes, or until the pastry is golden.