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Raisin Cranberry Pie

 Raisin Cranberry Pie
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
6-8 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • Pastry for a double-crust pie (9 inches)
  • Half-and-half cream, optional


  • 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

2 of 2

Raisin Cranberry Pie (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 407 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 217 mg sodium, 66 g carbohydrate, 1 g fiber, 3 g protein.