Cranberry Raisin Pie
Taste of Home
Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 tablespoons cold water
- FILLING:
- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup orange juice
- 2-2/3 cups fresh or frozen cranberries
- 1 cup raisins
- Milk, optional
Directions:
In a bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, stirring with a fork until blended. Shape into a ball; divide dough in half so one ball is slightly larger than the other. Roll out larger ball between two sheets of waxed paper to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry even with edge. Set aside. For filling, combine sugar, flour, cinnamon, salt and nutmeg in a saucepan; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. Roll out remaining dough between two sheets of waxed paper. cut slits in pastry or use a 1-1/2-in. holly leaf cutter to make a design. Place over filling. Trim, seal and flute edges. Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.