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Cran-Apple Raisin Pie

 Cran-Apple Raisin Pie
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.
6-8 ServingsPrep: 40 min. Bake: 50 min. + cooling


  • 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


  • 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.