Grandma's Butterscotch Raisin Pie

  • Yield: 6 to 8 servings
  • Prep: 20 minutes
  • Cook: 40 minutes


2cups California Raisins
2 1/2cups water, divided
1/2 cup brown sugar
1/4teaspoon salt
1 (4-ounce) package butterscotch pudding and pie filling
2 (9-inch) pie crusts
1tablespoon butter


  1. Preheat oven to 400F.
  2. Put washed raisins into medium saucepan with 2 cups water. Cook for 10 minutes. Add 1/2 cup brown sugar and salt. Stir.
  3. Mix together butterscotch pudding and pie filling with 1/2 cup cold water. Pour into raisin mixture and cook over medium heat till it first starts to boil. Remove from heat and cool slightly.
  4. Pour into  pie crust. Dot with butter and cover with remaining crust. Bake 10 minsutes, then reduce heat to 350F. Cook about 30 minutes longer or until crust is golden.