Cranberry Raisin Pie Recipe

Cranberry Raisin Pie Recipe Cranberry Raisin Pie Recipe photo by Taste of Home Rating 0

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.

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Cranberry Raisin Pie Recipe
  • Prep: 25 min. Bake: 35 min.
  • Yield: 6-8 Servings
25 35 60

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup canola 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 large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other.
  • Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside.
  • For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; 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 pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design.
  • 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.

Nutritional Facts 1 serving (1 slice) equals 478 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 372 mg sodium, 86 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cranberry Raisin Pie in Taste of Home December/January 2001, p35

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