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

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There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  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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