Taste of Home
Cranberry Raisin Pie
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 6-8 servings.
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.
Ingredients
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2 cups all-purpose flour
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1 teaspoon salt
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1/2 cup canola oil
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5 tablespoons cold water
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FILLING:
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1-1/2 cups sugar
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1/4 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 cup orange juice
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2-2/3 cups fresh or frozen cranberries
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1 cup raisins
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Milk, optional
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
1 slice: 478 calories, 14g fat (2g saturated fat), 0 cholesterol, 372mg sodium, 86g carbohydrate (54g sugars, 3g fiber), 4g protein.
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