Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 478
  • Fat:
  • 14 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 372 mg
  • Carbohydrate:
  • 86 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g

Cranberry Raisin Pie

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

PREP

25 min.

COOK

35 min.

TOTAL

60 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008