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This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.

Source: Holiday Baking 2002, Special Issue 2002



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How would you rate this recipe?
  • peggipei
    30 SEP, 2016
    I made this. Very rich, and a bit sweet. Next time I will cut the sugar in half. Otherwise awesome. Very easy to make and looks pretty also. I am glad I did. Thanks Martha! Love your cooking shows, in my humble opinion, they are easy to follow, concise, challenging, and a treat to enjoy. I have also made your moms fruit cake; however; as I live in So. CA I used a lot of dried tropical fruits. It cam out amazing. Thank you for helping me think outside of the box. Peggy Caffey
  • 2grlzmama
    10 NOV, 2007
    Have made this pie since 2002 when it first appeared in Living. My family begs for this pie. It is beautiful and tastes like Fall and Heaven combined. Perfect for Thanksgiving and Christmas. People always ask for the recipe and I love telling them it is from Martha. :) Enjoy!!
  • Yorkie_7
    7 NOV, 2007
    Terrific recipe! A WOW-er at the table!! Made this a few times but I cut back on the sugar to 3/4 cup because the raisins do add a lot of sweetness.

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