Modern Raisin Pie

What is modern? In a world full of those seeking shiny and new it that what modern is? Is shiny and new a requirement for the definition of modern? Not necessarily.

We all seek out ideas of what is the next best thing. I have even been sucked into perusing the ‘Top 15 Latest Trends for _____” posts once in a while. It is like the trash magazines for the internet. Quick hits, easy reads and you don’t have to be a whole lot mentally involved to get the jest of it. The ones related to home renovations, travel or food trends seem to be the ones I gravitate to.

Chasing down and looking for the latest best & brightest go-to item, activity, super food, fashion, etc, etc, etc is an easy trap to fall into. One can lose themselves in trying to be better than others and losing a little self worth along the way.

Maybe it comes with age and maturity, but you tend to let go of those types of thoughts. No longer are you consumed by the latest and greatest, the feeling that you might be left behind if you don’t follow suit diminishes as you come more into your own.

You may be wondering what the hell does that have to do with pie? Fair question.

For some reason the memory of raisin pie popped in my head one day. It was pretty random, nothing really prompted it that I know of, but there is was. I like raisin pie. The creamy filling that surrounds the pump moist (yes, moist. I know some people may have a problem with the word, but that is what they are damn it) raisins.

Now raisin pie is not sexy. I will admit that. It conjures up images of curling rink kitchens, fall suppers and grandmas. *not spicy saucy grandmas that dance the tango. Grandmas who have mint with Kleenex suck to them in their purse and still offer you one.

It also is usually flat. Not a thick deep dish, but flattened out due to the weight of the filling that slowly tries to make it’s way to the edge of the plate.

Now despite all of that imagery I still like raisin pie and I think it unjustly gets a bad reputation. Offer someone raisin pie and there is a good chance they will say no partly due to the descriptions above. Where others see a problem is this is the chance to take the opportunity.

I was going to modernize the raisin pie. It is not brand new, it is not super flashy. It is still raisin pie, but updated so that you would be proud to present it to company after dinner. The flavours that are usually lacking are now enhanced by the spices that incorporated. The decorations of the pastry are more detailed than the usual fork pokes on top to signify raisin pie. And my favourite part is that it is deep dish. No shallow pie here. Not allowed.

So go ahead – Be Modern and bake yourself a raisin pie.


Modern Raisin Pie

Prep Time: 45 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours

Yield: 8-12 servings

Modern Raisin Pie

Would you consider Raisin Pie to be Modern? With this recipe you most certainly can


    Butter Pastry
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp cinnamon
  • ½ tsp nutmeg
  • 1 cup butter, cold
  • 1 Tbsp white vinegar
  • 4-8 Tbsp ice water
  • 1 egg, whisked (for egg wash prior to baking)
  • 2 Tbsp sugar, for on top of egg wash
  • Raisin Pie Filling
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 cup dried figs, chopped
  • ½ cup currents
  • 2 ½ cups water
  • 3 whole cardamom pods
  • ½ cup brown sugar
  • 2 Tbsp cornstarch
  • ¼ tsp salt
  • ½ tsp garam masala
  • ¼ tsp ground clove
  • ¼ tsp allspice
  • 1 Tbsp vinegar
  • 1 Tbsp butter


    Butter Pastry
  1. In a bowl sift flour, salt, sugar, cinnamon and nutmeg together. Using a pastry cutter or 2 knives, cut in the ½ the butter until pea like granules appear. Then cut in the remaining butter as you did the first 1/2.
  2. Sprinkle in the vinegar and 3-4 Tbsp of the iced water and gently combine, trying not to over work the dough. You want the consistency that is the dough will hold together once pinched. Add additional water if necessary.
  3. Once the desired consistency has been met, then divide the dough in half. Wrap each portion in wax paper and let rest in the fridge for a couple of hours.
  4. Raisin Pie Filling
  5. In a large saucepan combine both raisins, figs and currents with the water. Add in the 3 cardamom pods and bring to a boil for about 5 minutes.
  6. In a medium sized mixing bowl whisk together the brown sugar, corn starch, salt, garam masala, cloves and allspice. Remove the cardamom pods and add to the hot raisins and stir. Cook and stir until it forms a syrup and is a little clear. Remove from heat and add in the vinegar and butter. Cool slightly before using it to construct the pie.
  7. Preheat oven to 425 degrees
  8. Remove dough and let rest at room temperature for about 5-10 minutes. On a floured surface, roll out one portion into a circle until about 1/8 of an inch. Place the rolled dough in the bottom of the pie plate and trim with having an overhang of approximately 1/2 inch. Fold under the overhand and crimp the edges.
  9. Pour the prepared raisin filling evenly in the pie shell.
  10. With the 2nd portion of dough roll out and using a cookie cutter of your choice, cut out the shapes to be arranged on top of the filling. Arrange the shapes so the majority of the top is covered, but leaving small open parts for steam ventilation.
  11. Brush the 1/2 of the egg under the cut pastry sections to help adhere them to one another and use the remaining mixture on the top of the pie and sprinkle with 1 Tbsp of the sugar.
  12. Bake in the oven for 30-45 minutes until golden brown. Remove from oven an let cool completely before serving.
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  • Colleen says:

    Melissa, I haven’t had raisin pie, since, well, when my Grandma was alive 🙂 But I do remember how yummy it was and now I’m craving. Your pastry looks so pretty, too!

  • I can’t remember the last time I had raisin pie but it’s definitely an under-rated pie! Love that you loaded this one with raisins, and that pie crust looks amazing! Crispy and flakey with a lovely design!

    • Thanks Leanne! I can’t resist a flaky crisp crust. The design just came to me in a daydream as the traditional raisin pies usually have the fork poke pattern. With the spice mix and figs it made me think of something much more exotic.

  • Starr says:

    Raisin isn’t a pie that you see very often, but my Dad loves it. I’ll have to try this for him, the spices that you’ve use are intriguing.

  • Your modern raisin pie sounds wonderful, Melissa. Old fashioned recipes are so inspiring to me – modernizing this pie is brilliant. I especially like the idea of adding the spices to the butter crust for added flavour. Great recipe!

    • The classics are sometimes forgotten, but I still feel they have their place today. Maybe they just need a little help? It still brings back so many memories even though it has been updated. The spice and the figs really adds to the whole pie experience.

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