Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (60ml) cold vegetable shortening, cut into cubes
  • 4-6 tablespoons (60-90ml) ice water
  • Or, 1 (14.1 ounce) box refrigerated pie crusts
  • 4 cups (600g) raisins (a mix of dark and golden is nice!)
  • 2 1/2 cups (600ml) water
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • 1/8 teaspoon (0.625ml) ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • Pinch of salt
  • 1 large egg
  • 1 tablespoon (15ml) milk

Instructions:

  1. Prepare the Pie Crust: (If making from scratch): Combine flour and salt. Cut in butter and shortening. Add ice water until dough forms. Wrap and chill. (If using store-bought): Unroll one crust and place in pie plate. Trim and crimp edges.
  2. Make the Raisin Filling: Combine raisins and water in a saucepan. Bring to a boil, then simmer. In a separate bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt. Gradually whisk the sugar mixture into the raisin mixture. Cook, stirring constantly, until thickened. Remove from heat and stir in lemon juice and butter.
  3. Assemble and Bake the Pie: Pour raisin filling into the prepared pie crust. (If using a top crust): Roll out the second pie crust. Cut vents or decorative designs. Place over filling. Trim and crimp edges. (Optional): Brush the top crust with egg wash. Bake in a preheated oven (375°F/190°C) until golden brown and the filling is bubbly. Let cool completely before slicing and serving.