Homemade Classic Apple and Raisin Pie Recipe
There’s something magical about the scent of warm apples, cinnamon, and butter wafting through the kitchen. A well-made apple pie evokes comfort, nostalgia, and love—passed down through generations, served at family gatherings, or savored on a quiet Sunday afternoon.
This recipe is a classic, but with a small, soul-warming twist: raisins. Often underappreciated in modern baking, raisins bring a natural sweetness and chewy texture that pair beautifully with tart apples. Soaked beforehand, they become juicy flavor bombs tucked within tender layers of spiced apple slices, wrapped in a golden, flaky crust.
While many variations of apple pie exist—Dutch, French, streusel-topped, lattice, or even hand pies—this one holds true to tradition. It’s double-crusted, rich with warming spices, and features a balance of tart and sweet apples. The raisins add moisture and complexity, making each bite more satisfying than the last.
In this guide, we’ll dive deep into every step: from choosing the right apples and making the perfect pie crust, to properly thickening the filling and achieving that coveted golden finish. We’ll also explore tips, variations, storage methods, and even pairing ideas.
Whether you’re a novice baker or a seasoned pro, this recipe will become a go-to staple in your dessert rotation.
Let’s roll up our sleeves and bake something unforgettable.
Apple and Raisin Prep: Getting it Right
Choosing Your Apples:
Balance is key. You want a blend of tart and sweet. Try:
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Granny Smith: Tart and firm
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Honeycrisp: Sweet and juicy
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Braeburn or Jonagold: Great texture and flavor
Peel, core, and slice apples ¼-inch thick for even cooking. Avoid dicing—they’ll turn mushy.
Raisin Prep:
Soak raisins in hot water, apple juice, or even spiced rum for 10–15 minutes. This plumps them up and intensifies the flavor.
Drain before adding to filling.
How to Make the Flakiest Pie Crust
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, salt, and sugar.
Step 2: Cut in Butter
Add cubed butter. Use a pastry blender or your fingertips to cut it in until pea-sized crumbs form. Work quickly to keep the butter cold.
Step 3: Add Ice Water Gradually
Drizzle in ice water, a tablespoon at a time. Mix gently with a fork. Stop when the dough just starts to come together.
Step 4: Divide and Chill
Split dough in half. Flatten each into a disk, wrap in plastic, and chill for at least 1 hour.
Pro Tips:
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Don’t overmix.
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Cold ingredients = flaky results.
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For extra flavor, sub 1–2 tbsp of flour with almond flour.
Assembling the Filling
In a large bowl:
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Combine sliced apples, raisins, both sugars, lemon juice & zest, spices, flour/cornstarch, vanilla.
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Mix gently to coat all slices.
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Let sit 15 minutes to macerate (draw out juices). This helps thicken the filling during baking.
Rolling, Filling, and Crimping
Step 1: Roll Out the Bottom Crust
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Lightly flour your surface.
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Roll dough into a 12-inch round.
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Transfer to 9-inch pie pan and gently press in.
Step 2: Add Filling
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Pour apple mixture into crust.
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Dot with butter pieces.
Step 3: Top Crust Options
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Roll second dough disk and place over the filling.
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Or, cut strips for a lattice top.
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Trim and crimp edges.
Step 4: Egg Wash & Sugar
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Whisk egg and milk. Brush over top crust.
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Sprinkle with sugar for sparkle.
Baking the Pie
Step 1: Preheat Oven
Preheat to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.
Step 2: Bake in Two Stages
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Bake at 425°F for 20 minutes.
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Lower to 375°F (190°C) and bake for another 35–45 minutes, until golden and bubbly.
Step 3: Tent if Needed
Cover edges with foil if browning too quickly.
Step 4: Cooling
Cool for at least 3 hours. This allows filling to set properly.
Serving Ideas & Pairings
Serve with:
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Vanilla bean ice cream
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Salted caramel sauce
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Fresh whipped cream
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A dusting of powdered sugar
Drink Pairings:
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Hot apple cider
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Earl Grey tea
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Moscato or Riesling
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Coffee with cinnamon cream
Tips, Troubleshooting, and FAQs
Why is my crust soggy?
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Blind bake the bottom crust for 10 minutes if needed.
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Avoid overly juicy fillings. Drain if too wet.
How do I know it’s done?
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Filling bubbles through vents.
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Crust is golden and crisp.
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Apples should be tender but not mushy.
Can I make it ahead?
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Yes! Assemble and refrigerate overnight.
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Or freeze before baking (bake straight from frozen, adding 15–20 mins).
Can I use dried cranberries instead of raisins?
Absolutely! Or a mix of both for a festive twist.
Recipe Variations
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Dutch-Style: Top with brown sugar streusel instead of crust.
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Caramel Apple: Drizzle caramel into the filling.
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Boozy Raisins: Soak in rum or brandy.
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Nutty: Add ½ cup chopped pecans or walnuts.
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Mini Pies: Use muffin tins for personal servings.
Conclusion:
This apple and raisin pie is more than just a dessert. It’s a slice of tradition, a bite of memory, and a testament to the beauty of homemade baking. From the delicate, buttery crust to the gently spiced, fruit-laden filling, it’s a pie that speaks of care, patience, and love.
Whether served at a holiday table, gifted to a neighbor, or enjoyed warm from the oven with someone you love, it’s a recipe that delivers joy in every bite.
Homemade Classic Apple and Raisin Pie Recipe
There’s something magical about the scent of warm apples, cinnamon, and butter wafting through the kitchen. A well-made apple pie evokes comfort, nostalgia, and love—passed down through generations, served at family gatherings, or savored on a quiet Sunday afternoon.
Ingredients
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6–8 tbsp ice water
- For the Apple and Raisin Filling:
- 6–7 medium apples (a mix of tart and sweet, like Granny Smith and Honeycrisp)
- 1/2 cup raisins (golden or regular)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp butter (for dotting on top of the filling)
- 1 egg (for egg wash, optional)
Instructions
1. Make the Pie Crust:
- In a large bowl, mix the flour and salt. Add the cold butter cubes and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized chunks of butter.
- Gradually add the ice water, 1 tbsp at a time, mixing with a fork after each addition, until the dough just begins to come together. You may need around 6–8 tbsp.
- Turn the dough onto a lightly floured surface and gently knead a couple of times to bring it together. Divide into two equal portions (one slightly larger for the bottom crust) and form them into discs. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.
2. Prepare the Filling:
- Preheat the oven to 375°F (190°C).
- Peel, core, and slice the apples into 1/4-inch thick slices. Toss them in a large bowl with lemon juice to prevent browning.
- In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apples and toss to coat evenly. Add raisins and mix again.
3. Assemble the Pie:
- On a floured surface, roll out one of the dough discs into a circle about 12 inches in diameter. Place it in a 9-inch pie pan, trimming any excess dough to leave a 1-inch overhang.
- Pour the apple-raisin filling into the crust, mounding it slightly in the center. Dot with small pieces of butter on top.
- Roll out the second dough disc and place it over the filled pie. Trim the excess dough, then crimp the edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
- If desired, whisk the egg and brush it over the top crust for a golden, glossy finish.
4. Bake the Pie:
- Bake the pie in the preheated oven for 50–60 minutes, or until the crust is golden and the filling is bubbling through the slits.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
5. Cool and Serve:
- Remove the pie from the oven and allow it to cool for at least 1–2 hours before slicing. This helps the filling set.
- Serve with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra indulgence!
Notes
- Apple variety: A mix of tart and sweet apples creates a nice balance of flavor. Use about 2–3 tart apples (like Granny Smith) and 3–4 sweeter apples (like Fuji or Honeycrisp).
- Raisin alternatives: You can substitute raisins with dried cranberries, currants, or even chopped dried apricots for a twist.
- Crust variation: If you're short on time, you can use a store-bought pie crust, but homemade crust adds a richer flavor and flakier texture.
- Make ahead: You can prepare the pie and freeze it before baking. Just bake it from frozen at 375°F for about 60–70 minutes, adding extra time if necessary.