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Flakey Cranberry Raisin Pie

 Flakey Cranberry Raisin Pie
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
6-8 ServingsPrep: 25 min. Bake: 35 min.


  • 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

2 of 2

Flakey Cranberry Raisin Pie (continued)

Directions (continued)

  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 497 calories, 15 g fat (6 g saturated fat), 37 mg cholesterol, 211 mg sodium, 90 g carbohydrate, 2 g fiber, 3 g protein.