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    Home » Recipes by Type » Recipes

    Published: Apr 18, 2019 · Modified: Dec 8, 2019 by Cathy · This post may contain affiliate links

    Home » Recipes by Type » Recipes

    Raisin Pie

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    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!

    baked pie sliced and plated with white cloth napkins, pie, and pink flower in background
    Gluten Free Raisin Pie

    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.

    raisins, tapioca starch, cinnamon, raw sugar, butter, apple cider, vanilla, water, and lemon juice
    Measure out your ingredients before you start, and baking is much easier and more enjoyable than if you're digging for them as you go.

    Funeral 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.

    unbaked crust
    Unbaked raisin pie is ready for the oven!

    Gluten Free Pies

    Now I realize that raisin pie isn't everyone's cup of tea. You might prefer apple pie, pear pie, pumpkin pie, Key lime pie, or even tourtiere.

    top down view of raisin pie with one slice plated
    Gluten free raisin pie is a lovely treat to serve to guests or to enjoy by yourself!
    bite of raisin pie on fork
    Each bite of plump raisin filling is especially delicious encased in flakey gluten free pie crust crust.

    Raisin Pie

    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! 🙂

    bite of raisin pie on fork
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    Raisin Pie

    Soft, plump raisin filling glistens between the flakiest of gluten free crusts!
    Prep Time 30 minutes
    Cook Time 35 minutes
    Cooling Time before assembling 1 hour
    Total Time 2 hours 5 minutes
    Servings 8 slices
    Calories 349kcal
    Author Cathy

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    Both the filling and dough for the crust can be made a day ahead and stored in the refrigerator.
    Refrigerate leftover pie.

    Nutrition

    Serving: 1slice | Calories: 349kcal | Carbohydrates: 69g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 143mg | Fiber: 3g | Sugar: 47g
    Save this recipe to make again.@CathysGlutenFree
    gluten free raisin pie sliced and served to one
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