Amish Old-Fashioned Raisin Pie with Cinnamon and Brown Sugar

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish Old-Fashioned Raisin Pie with Cinnamon and Brown Sugar is a flaky, double-crust pie filled with plump raisins and a glossy, jam-like filling. Brown sugar brings deep caramel sweetness, while lemon juice and cinnamon keep every bite bright and warmly spiced.

Yield: 1 double-crust, 9-inch pie; 8 servings
Prep Time: 40 minutes
Cook Time: 65 minutes: 15 minutes for the filling and 50 minutes for baking
Total Time: 4 hours 30 minutes, including 60 minutes of dough chilling and 2 hours of cooling; filling preparation overlaps with dough chilling

Quick Ingredients

Crust: 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon fine salt, 1 cup cold unsalted butter, and 6 tablespoons ice water, plus up to 2 tablespoons more if needed
Filling: 2 cups raisins, 3/4 cup packed brown sugar, 1 1/2 cups water divided, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon fine salt, 2 tablespoons lemon juice, and 2 tablespoons unsalted butter
Egg wash: 1 large egg beaten with 1 tablespoon water
Optional serving: Vanilla ice cream

Do This

1. Make the pastry, divide into two disks, and refrigerate for 60 minutes.
2. Bring raisins, brown sugar, 1 1/4 cups water, cinnamon, and salt to a boil; simmer for 10 minutes.
3. Stir in cornstarch mixed with the remaining 1/4 cup water. Cook for 2 minutes, then remove from the heat and stir in lemon juice and butter. Cool for 45 minutes.
4. Heat the oven to 425°F (220°C). Roll out one dough disk and fit it into a 9-inch pie plate.
5. Add the cooled filling, cover with the second rolled-out crust, seal the edges, cut steam vents, and brush with egg wash.
6. Bake for 15 minutes, then reduce the oven to 375°F (190°C) and bake for 35 minutes more, until deeply golden and bubbling through the vents.
7. Cool on a rack for 2 hours before slicing. Serve slightly warm, with vanilla ice cream if desired.

Why You’ll Love This Recipe

Pantry-friendly comfort: Raisins, brown sugar, and a few baking staples become a generous, old-fashioned dessert.
Sweetness with balance: Lemon juice brightens the rich raisin filling without making the pie taste sharply citrusy.
A satisfying contrast: Crisp, buttery pastry surrounds a soft, glossy filling full of plump raisins.
Easy to prepare ahead: Both the pastry and filling can be made in advance, making assembly much simpler.

Grocery List

Produce: 1 medium lemon, yielding 2 tablespoons juice
Dairy: 1 cup plus 2 tablespoons unsalted butter; vanilla ice cream, optional
Pantry: All-purpose flour, granulated sugar, brown sugar, raisins, cornstarch, ground cinnamon, and fine salt
Eggs: 1 large egg

Full Ingredients

For the Flaky Double Crust

2 1/2 cups all-purpose flour (300 g), plus 2 tablespoons for dusting the work surface
1 tablespoon granulated sugar (12 g)
1 teaspoon fine salt
1 cup unsalted butter (227 g), cold and cut into 1/2-inch cubes
6 tablespoons ice water (90 ml), plus up to 2 tablespoons (30 ml) more if needed

For the Raisin Filling

2 cups seedless raisins (300 g)
3/4 cup packed light brown sugar (150 g)
1 1/2 cups water (360 ml), divided into 1 1/4 cups (300 ml) and 1/4 cup (60 ml)
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
3 tablespoons cornstarch (24 g)
2 tablespoons freshly squeezed lemon juice (30 ml)
2 tablespoons unsalted butter (28 g)

For Finishing and Serving

1 large egg
1 tablespoon water (15 ml), for the egg wash
1 pint vanilla ice cream (473 ml), optional; allow about 1/4 cup per serving

Equipment: A 9-inch pie plate, rolling pin, medium saucepan, rimmed baking sheet, pastry brush, and wire cooling rack. This recipe is sized for a standard pie plate, not an extra-deep dish.

Amish Old-Fashioned Raisin Pie with Cinnamon and Brown Sugar – Closeup

Step-by-Step Instructions

Step 1: Make and chill the pastry

Whisk the flour, granulated sugar, and 1 teaspoon salt together in a large bowl. Add the cold butter and cut it into the flour with a pastry cutter or your fingertips. Stop when the mixture looks coarse and crumbly, with some pea-size pieces of butter still visible. Those little butter pieces help create flaky layers.

Drizzle in 6 tablespoons ice water and gently toss with a fork. Squeeze a small handful: it should hold together without feeling wet or sticky. If it falls apart, add the extra ice water 1 tablespoon at a time, using no more than 2 additional tablespoons. Gather the dough without kneading, divide it into two equal portions, and flatten each into a 1-inch-thick disk. Wrap and refrigerate for 60 minutes.

Step 2: Simmer the raisins until plump

While the dough chills, combine the raisins, brown sugar, 1 1/4 cups water, cinnamon, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar; this should take about 3 minutes. Reduce the heat to maintain a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. The raisins should soften and swell, and the liquid should become a rich brown syrup.

Step 3: Thicken and cool the filling

In a small bowl, whisk the cornstarch with the remaining 1/4 cup cool water until completely smooth. Stir the raisin mixture, then pour in the slurry in a thin stream. Bring the filling back to a gentle bubble and cook for 2 minutes, stirring constantly, until glossy and thickened.

Remove the saucepan from the heat. Stir in the lemon juice and 2 tablespoons butter until the butter melts. Scrape the filling into a wide, shallow heatproof bowl and cool for about 45 minutes, stirring occasionally. It should be at room temperature before you put it into the pastry. The filling will become thicker and more jam-like as it cools.

Step 4: Heat the oven and roll the bottom crust

Position an oven rack in the lower third of the oven and place a rimmed baking sheet on it. Preheat to 425°F (220°C). The hot baking sheet helps the bottom crust bake more thoroughly and catches any drips.

Let the chilled dough sit at room temperature for 5 minutes if it is too firm to roll. Lightly flour the work surface and rolling pin. Roll one disk into a 12-inch circle, about 1/8 inch thick. Transfer it to the 9-inch pie plate, gently easing it into the bottom and sides without stretching. Leave the overhanging pastry in place while you prepare the top crust.

Step 5: Fill, cover, and finish the pie

Spoon the cooled raisin filling into the bottom crust and spread it evenly. Roll the second dough disk into another 12-inch circle and lay it over the filling. Trim both crusts together to leave a 1/2-inch overhang. Fold the edges underneath and crimp firmly to seal.

Cut 5 steam vents, each about 1 inch long, in the top crust. Beat the egg with 1 tablespoon water and brush a thin layer over the pastry, avoiding puddles around the edges. If the pastry has become soft or greasy, refrigerate the assembled pie for 15 minutes before baking; this optional extra chilling adds 15 minutes to the total time.

Step 6: Bake until golden and bubbling

Set the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for 35 minutes more.

Check the edges after the first 30 minutes of total baking. If they are browning faster than the center, cover just the rim with a pie shield or strips of foil. The finished pie should have a deeply golden top, a baked-looking bottom crust, and filling bubbling through at least one vent. If those signs are not present after 50 minutes, continue baking in 5-minute increments.

Step 7: Let the filling set, then serve

Transfer the pie plate to a wire rack and cool for 2 hours before cutting. This resting time lets the cornstarch-thickened filling settle so it stays inside the slices instead of spilling out.

Serve slightly warm or at room temperature. A small scoop of vanilla ice cream is especially good alongside the cinnamon-scented raisins and buttery crust. Use a sharp knife and a pie server to lift each slice gently.

Pro Tips

Keep the pastry cool: Cold butter makes a flaky crust. If the dough starts sticking or feels greasy, pause and refrigerate it for 10 minutes.
Cool the filling before assembly: Warm filling melts the butter in the raw pastry and can leave the bottom crust heavy rather than flaky.
Stir the slurry just before adding: Cornstarch settles quickly. Give it a final whisk so the filling thickens evenly without lumps.
Look for bubbling, not just color: A golden crust is important, but bubbling filling confirms that the center has heated through.
Wait before slicing: Fresh from the oven, the filling is much looser. The 2-hour cooling time gives you cleaner slices with a soft, jam-like center.

Variations

Deeper caramel flavor: Replace the 3/4 cup light brown sugar with 3/4 cup packed dark brown sugar (150 g).
Raisin-walnut pie: Stir 1/2 cup chopped walnuts (60 g) into the cooled filling before assembling.
Extra warming spice: Add 1/4 teaspoon ground nutmeg with the cinnamon. Keep the cinnamon at 1 teaspoon so it remains the main spice.

Storage & Make-Ahead

Storage: Once the pie has cooled, cover it and refrigerate for up to 4 days. Reheat individual slices on a baking sheet in a 325°F (165°C) oven for 12 minutes, or until warmed through. Oven reheating keeps the pastry crisper than microwaving.

Make ahead: Refrigerate the wrapped dough disks for up to 2 days. Prepare the filling up to 2 days ahead, cool it, and refrigerate in a covered container. Let the dough stand at room temperature for 10 minutes before rolling; the chilled filling can go directly into the crust.

Freezing: Wrap the fully cooled baked pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving or reheating.

Nutrition (per serving)

Estimated for 1/8 of the pie, including homemade crust and egg wash, without ice cream or optional variations.