Cran-Apple Raisin Pie Recipe

Cran-Apple Raisin Pie Recipe photo by Taste of Home

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Raisins added to the cranberry-apple filling make this pie unique. It’s a nice dessert for Thanksgiving or Christmas dinner. Northwestern Wisconsin is known for its bountiful cranberry harvest, so this recipe represents my area.

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Cran-Apple Raisin Pie Recipe

Prep: 40 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

40 50 90

Ingredients

Pastry for double-crust pie (9 inches)
1-1/2 cups sugar
1 cup packed brown sugar
1/2 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups thinly sliced peeled tart apples (about 3 medium)
2 cups fresh or frozen cranberries, thawed
2 cups raisins
1/4 cup butter, melted

Directions

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Originally published as Cran-Apple Raisin Pie in Country Extra November 2005, p49