Raisin Cranberry Pie Recipe
Raisin Cranberry Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup water
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 3/4 cup raisins, finely chopped
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • Pastry for a double-crust pie (9 inches)
  • Half-and-half cream, optional

Directions

In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired.
Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cranberry Raisin Pie in Country December/January 2002, p51

Nutritional Facts

1 piece: 407 calories, 16g fat (7g saturated fat), 14mg cholesterol, 217mg sodium, 66g carbohydrate (37g sugars, 1g fiber), 3g protein.

  • 1 cup sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup water
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 3/4 cup raisins, finely chopped
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • Pastry for a double-crust pie (9 inches)
  • Half-and-half cream, optional
  1. In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly.
  2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired.
  3. Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cranberry Raisin Pie in Country December/January 2002, p51

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