Cranberry Raisin Pie Recipe
Cranberry Raisin Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 5 tablespoons cold water
  • FILLING:
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup orange juice
  • 2-2/3 cups fresh or frozen cranberries
  • 1 cup raisins
  • Milk, optional

Directions

In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other.
Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside.
For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design.
Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cranberry Raisin Pie in Taste of Home December/January 2001, p35

Nutritional Facts

1 slice: 478 calories, 14g fat (2g saturated fat), 0 cholesterol, 372mg sodium, 86g carbohydrate (54g sugars, 3g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 5 tablespoons cold water
  • FILLING:
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup orange juice
  • 2-2/3 cups fresh or frozen cranberries
  • 1 cup raisins
  • Milk, optional
  1. In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other.
  2. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside.
  3. For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust.
  4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design.
  5. Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cranberry Raisin Pie in Taste of Home December/January 2001, p35

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