Recipe: Raisin Pie step by step with pictures | Handy.Recipes

Raisin Pie

Cooked Raisin Cake

Time to cook: 120 minutes

Total Servings: 6

Nutritional Value

I made beet molasses and my hands are itching to try it out. After surfing the Internet, I came across this simple and very tasty pie. The author was not listed, but my immeasurable gratitude for the deliciousness!

Author of the recipe

Ingredients for raisin cake:


  • Wheat Flour / Flour - 2.5 glass
  • Butter - 220 g
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Water (ice) - 8 tablespoon


  • Raisins (seedless) - 2.5 glass
  • Water (+3 tablespoons cold) - 2,5 glass
  • Treacle (can be replaced with brown sugar or dark honey) - 1/2 glass
  • Salt - 1/2 teaspoon
  • Cloves (ground) - 1/4 teaspoon
  • Cinnamon (ground) - 1 teaspoon
  • Corn starch - 3 tablespoon
  • Lemon peel (grated) - 1 teaspoon
  • Lemon juice - 1 tablespoon

How to cook raisin pie step by step with photos

First we make the dough. This is a variation of the pie crust popular in the West "pie crust". Cut the butter into cubes and put in the freezer for 20-30 minutes.

Meanwhile, sift flour into a bowl and add salt and sugar.

Pour the flour mixture into the blender. Take out our frozen butter and put half of it in the blender with the flour and beat it a few times.

Pour in the remaining butter and beat until the dough becomes a crumb.

Add 3 tablespoons of ice water to the resulting mixture, beat again. Then add 1 tablespoon of water, beating the dough each time until it becomes homogeneous.

Our dough is ready. It's versatile - it tastes unsweetened, you can use it for quiche, pies both sweet and unsweetened. You can freeze it for future use.

Now we carefully put our dough on a floured board and knead a couple of times. But just a couple of times, otherwise the dough will be stiff.

We divide the dough into two parts (make a larger part for the bottom and a smaller one for the cake top), wrap it in clingfilm and place in the fridge for 1-2 hours. The dough can be kept this way for up to 2 days, so you can prepare it in advance from the evening.

While the dough is coming to our senses, let's make the filling. Raisins, if necessary, cleaned of the stalks, rinse.

Pour water into a saucepan, add raisins, molasses (I used beet molasses), salt and spices. Then put it on fire.

Add corn starch and 3 tablespoons of cold water. When the raisin mixture begins to boil, add the diluted starch and cook, stirring until it thickens. Cooking time depends on the consistency of the stuffing you wish to obtain. If liquid - boil just a couple of minutes, if thick, caramel, then 10-15. I like the liquid one better - it gets juicy.

When our mixture has thickened to the desired thickness, add grated lemon zest and lemon juice. Stir and remove from heat. Let cool.

Take out our dough, let it warm up for about 5 minutes. Then knead a couple of times and roll out each piece to the size of your mold, taking into account the rims. (The shape is 25*16 cm, the sides are 7 cm). The thickness of the dough should be 3 mm.

Grease a cake pan with butter. Spread out the first piece of sheeted dough, flatten it out well, bending it gently to the bottom and sides.

Spread stuffing on top of the dough. There is a lot of stuffing. My form is 5 cm high, the stuffing is 3/4 of the form's height. If it is too much for you, you can easily reduce it by half or a third. I like raisins, so it's good enough for me.

We fill the pastry with the second layer of dough and press the edges together. Make punctures or notches in the pastry to let the steam out. Preheat oven to 200 degrees C and bake the pie for 40 minutes.

Let the ready pie cool for 30 minutes and serve.

Nutritional Value:

Whole Dish:
4970.2 Calories
41.2 g
188.2 g
794.4 g
Per Serving:
828.4 Calories
6.9 g
31.4 g
132.4 g
254.9 Calories
2.1 g
9.7 g
40.7 g

Salt, Flour, Lemon Juice, Sugar, Butter, Sweet, Water, Raisins, Lemon Squeeze, Cinnamon, Baking, Rich, Cloves, Cakes, Cornstarch, Dough, Treacle

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