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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.

6-8 ServingsPrep: 25 min. Bake: 35 min.

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.

2 of 2

Cranberry Raisin Pie (continued)

Directions (continued)

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.

Nutrition 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.