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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.
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    6-8 servings

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

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