Show Subscription Form




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

Cranberry Raisin Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 5 tablespoons cold water
  • FILLING:
  • 1-1/2 cups sugar
  • 1/4 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cranberry Raisin Pie in Taste of Home December/January 2001, p35

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.

Reviews for Cranberry Raisin Pie(0)

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT