Favourite Apple Raisin Pie

This is the apple pie you remember from someone’s grandmother. The raisins are the secret. Soaked overnight until plump, they release their own sweetness into the apple slices and add chewy little bursts of caramelized fruit between every layer.

Nine medium tart, firm apples sound like a lot but pack down considerably as they bake. Use a mix of varieties for the best flavor: Granny Smith for tartness and structure, Honeycrisp for sweetness, Northern Spy or Braeburn for that classic pie-apple character.

The sugar is restrained on purpose. With pre-soaked raisins adding their own sweetness, a third of a cup is plenty. This isn’t a sticky-sweet pie. It’s a pie about apples with raisin accents.

Dotting the filling with cold butter before sealing the top crust is a crucial old-school move. The butter melts into the apple juices during baking, enriching the natural pectin gel and giving you that glossy, just-thick filling instead of watery slosh.

Pro Tips

• Roll the pastry between two sheets of parchment to avoid sticking and re-flouring (extra flour makes the crust tough).
• Cut steam vents in the top crust before baking. Without them, the pie can split or the bottom crust gets soggy from trapped steam.
• Place the pie on a foil-lined baking sheet. Apple pies always boil over a little, and you’ll thank yourself later.
• Let cool at least 30 minutes before slicing. Hot pie filling runs everywhere; cooled, it sets into a slice-able gel.

Variations

• Soak the raisins in 2 tablespoons of bourbon or rum instead of plain water for a grown-up boozy edge.
• Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the apple-sugar toss for classic apple-pie warmth.
• Substitute golden raisins or currants for a different fruit profile.