This pretty pie has a wonderful blend of tart and sweet flavors. I first sampled this dessert at a church dinner and finally tracked down the contributor for the recipe. —Betty White, Hutchinson, Kansas
- 1-3/4 cups sugar
- 3 tablespoon cornstarch
- 1-1/2 cups water
- 2 cups cranberries
- 1 cup raisins
- 1 tablespoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 egg, beaten
- Additional sugar
- In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add cranberries and raisins; cook and stir over medium heat until mixture begins to boil. Cook and stir 12 minutes longer or until thickened and cranberries pop. Remove from the heat; stir in lemon juice. Cool slightly.
- Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut vents using decorative cutters. Place top pastry over filling. arrange pastry cutouts on top. Trim, seal and flute edges. Brush pastry with egg; sprinkle with sugar. Cover edges loosely with foil.
- Bake at 400° for 20 minutes. Reduce heat to 350°. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cranberry Raisin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p144
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