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!
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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.
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, or even tourtiere.
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.
How do you make raisin pie?
Ingredients and Substitutions
- Raisins - Nice, soft sultanas work well.
- Fresh apple cider - or apple juice
- Organic raw sugar - This is the sugar I use. If you normally use white sugar, you could use that here, too.
- Tapioca starch - also called tapioca flour, arrowroot flour would work as a substitute
- Butter - I haven't tried a butter substitute.
- Lemon juice - freshly squeezed is always best
For the exact amounts and detailed recipe instructions, scroll down to the end of this post, or click the Jump to Recipe button at the top.
Instructions
Raisin pie is pretty simple to make once you have the crust prepared. If you plan ahead, you can make a batch of this Gluten Free Pie Crust a day or two ahead and keep it in the refrigerator. You'll have more than enough for another pie or some tarts left to freeze after you make a raisin pie.
For the raisin pie filling, bring the water and raisins to a boil to soften the raisins. Then, mix in the other ingredients, let it cool, and bake it in a prepared shell, according to the instructions in the recipe box below.
Expert Tips
It's important to let the filling cool to room temperature before adding it to the pie crust. Otherwise, the crust will not maintain a nice, flakey texture. If you're in a hurry, transfer the prepared filling to a wide, shallow pan and stick it in the refrigerator. It will probably be ready by the time you roll out your pie crust.
Serving Tips
Raisin pie is great on its own, but if you'd like to top it with a scoop of vanilla ice cream, you won't go wrong.
Because not everyone likes raisin pie, I would serve it with an alternate choice, like apple pie or chocolate brownies.
Storage Tips
Like most pies, this raisin pie is fine stored, covered, at room temperature until the next day. After that, I would recommend refrigerating any leftovers.
How to Prep Ahead
To be well organized, you could make a batch of gluten free pie crust and prepare the raisin pie filling two days before you plan to serve them. Store them, separately, in the refrigerator. Then, assemble and bake the pie a day ahead.
Old Fashioned 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!
More Gluten Free Pies for you to Love!
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Recipe
Raisin Pie
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.
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