This vintage Raisin Pear Pie is a true taste of the past — a cozy, pantry-friendly dessert that’s been delighting families for generations. With juicy ripe pears, plump raisins, and a citrus-scented filling, it bakes into a rich, jammy pie that fills the kitchen with warm autumn aromas. The sweet fruit mixture is perfectly balanced by a flaky, buttery crust, making it a comforting treat for chilly evenings, Sunday suppers, or holiday gatherings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a simple, satisfying finish that tastes like home.
INGREDIENTS:
2 cups raisins
1 cup ripe pears, peeled, cored, and diced
1 1/2 cups water
4 tablespoons orange juice
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons butter
2 unbaked pie crusts
METHOD:
In a medium saucepan, bring the water, orange juice, and lemon juice to a boil. Stir in the raisins and diced pears. Reduce heat and simmer for about 10 minutes, or until the raisins are plump and the pears have softened slightly.
In a small bowl, whisk together the sugar and cornstarch. Gradually add to the fruit mixture, stirring constantly. Continue cooking over medium heat until the filling thickens and becomes glossy and clear, about 3–5 minutes. Remove from heat and let cool slightly.
Preheat the oven to 450°F. Pour the slightly cooled filling into the bottom pie shell and dot with butter. Place the second crust on top, trimming and crimping the edges to seal. Cut a few slits for steam to escape. Brush the top with cream or canned milk and sprinkle lightly with sugar for a golden finish.
Bake at 450°F for 10 minutes, then reduce the temperature to 350°F and continue baking for 25–30 minutes, or until the crust is evenly browned and the filling is bubbling.
Let cool slightly before serving. Enjoy warm or at room temperature.
SERVING SUGGESTIONS:
- Serve warm with vanilla ice cream or freshly whipped cream.
- Add a drizzle of warm caramel sauce for an extra touch of indulgence.
- Pair with coffee or spiced chai for a cozy afternoon treat.
- For a rustic dessert plate, serve with aged cheddar—a classic pairing for fruit pies.
