Best Cranberry Raisin Pie A Family Feast Recipes
CRANBERRY-RAISIN PIE
This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't.
Provided by Jenny Sanders
Categories Pie
Time 1h25m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out about 60% of the pastry and line a 9" pie plate.
- Roll out the remaining pastry to cover.
- Preheat the oven to 350°F.
- Bring the cranberries and water to a boil in a large pot.
- Add the raisins, sugar and flour.
- Cook, stirring constantly, until thickened.
- Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
- Cut or poke steam holes in the top crust.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 478, Fat 20.9, SaturatedFat 5.2, Sodium 329, Carbohydrate 70.2, Fiber 3.4, Sugar 32.4, Protein 5
CRANBERRY-RAISIN LATTICE-TOP PIE
Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.
Yield makes one 9-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
- Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
- Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
- Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
- Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.
APPLE CRANBERRY RAISIN PIE
One of the best fruit pies I have eaten in a long time. This is a Canadian Living recipe that I had wanted to try for a while but it was a matter of having all of the ingredients on hand, which I finally did. The pie itself bakes very quickly as the filling is precooked.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
- In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
- Cook over medium heat for about 10 minutes or until the cranberries pop.
- Stir in the apple slices and raisins.
- Combine the corn starch and remaining water and blend into the cranberry mixture.
- Cook, stirring, for about 5 minutes or until thickened slightly.
- Spoon the filling into the pastry-lined pie plate.
- Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
- Trim the edges.
- Tuck the overhang under the bottom crust and press together to form a rim.
- Flute the rim.
- Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.
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