Viv's Raisin Pie

Raisin pie has Pennsylvania Dutch and Amish roots, where it earned the nickname “funeral pie” because the pantry-staple ingredients meant you could bake one any time of year. Don’t let the morbid moniker scare you off, this is one of the great unsung classics of American pie baking.

The filling cooks twice. Raisins get plumped first in water and orange juice, then thickened with brown sugar, cornstarch, cinnamon, and orange zest. A splash of vinegar at the end is the secret weapon, it sharpens the sweetness and keeps the filling from tasting one-note. Butter rounds the corners and gives that glossy spoon-coating finish.

The orange and cinnamon combination is what separates Viv’s version from the supermarket variety. Use a fresh orange for both juice and zest, the oils in the peel carry flavor that bottled juice can’t touch. Pour into your unbaked shell, top with pastry, and bake until the crust deepens to a true gold and you can see filling bubbling through the slits.

Pro Tips

• Cut at least three vent slits in the top crust, raisin filling boils vigorously and needs steam to escape or the pastry blows out.
• Place the pie on a parchment-lined baking sheet to catch any inevitable bubble-overs.
• Cool the pie at least an hour before slicing so the filling sets, otherwise it runs.
• Use golden raisins for a brighter color and slightly different sweetness profile.

Variations

• Add a handful of chopped walnuts to the filling for crunch and a sour cream topping for tang.
• Swap orange juice for apple cider for a more autumnal flavor.
• Stir in a tablespoon of dark rum or brandy with the butter for a holiday-ready version.