Best Raisin Cranberry Pie Recipes

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CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.

APPLE CRANBERRY RAISIN PIE



Apple Cranberry Raisin Pie image

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

pastry for a double-crust 9-inch pie
2 cups cranberries
1 1/2 cups granulated sugar
1/4 cup water
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 large apples, peeled and sliced
1 cup seedless raisin
2 tablespoons cornstarch

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.

RAISIN CRANBERRY PIE



Raisin Cranberry Pie image

There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 10

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 cups fresh cranberries
1 1/2 cups golden raisins
1/2 cup sugar, or to taste
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
Dash of brandy
Grated zest of 1 orange
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
  • Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
  • Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.

MOCK CHERRY PIE (CRANBERRY & RAISIN)



MOCK CHERRY PIE (Cranberry & Raisin) image

I got this recipe from my mother-in-law (sometime after 1962) and it was usually served at Thanksgiving time or Christmas at our house. It's made the way I love it, a little tangy but sweet, and the color is gorgeous for the holidays, with a top and bottom crust, using my homemade pie crust recipe. I love rolling the dough,...

Provided by Beth M.

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 8

IN THE TOP OF A DOUBLE BOILER, STIR RAISINS AND WATER, SOAK 20 MINS.
3/4 c water
1/2 c raisins
2 c fresh whole cranberries
3/4 c sugar (use 1 cup for less tart filling) or 1/2 cup sugar and ! tbs.maple syrup!
1 tsp pure vanilla extract (optional)
1 large honey crisp apple,skin left on it; but seeded and chopped. (optional).
ADD THE CRANBERRIES AND SUGAR, COVER AND COOK OVER BOILING WATER

Steps:

  • 1. Cook over boiling water,stirring often, the cranberries will pop and the mixture will thicken. For some reason it takes longer sometimes, and today it did, so I added 1 Tbs. cornstarch in a little cold water, stirred it and added it to the cranberry mixture, and continued cooking it another ten minutes.
  • 2. Some people like to add a little Vanilla extract to this. I don't always, but it does change it slightly, today I did add the vanilla.
  • 3. Cool the filling, and prepare the pie crust, using a bottom crust, standard pie pan, and a top crust. *Note: Although this time I made one very large crust,bottom crust only and folded it inwards, giving it a "rustic look". I adjusted the time and baked it about 50 minutes.
  • 4. For a two-crust pie I would Bake at 425 degrees for about 45 minutes.

CRANBERRY-RAISIN PIE



Cranberry-Raisin Pie image

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

1 pastry for double-crust pie, for an upper and lower crust
2 cups fresh cranberries, chopped
1/2 cup water
1 cup raisins
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon almond extract

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

ORANGE-CRANBERRY-RAISIN PIE



Orange-Cranberry-raisin Pie image

Thought this would be perfect to serve at our Holiday meals ! Nice combination of fruits, also you can just make it Cranberry pie, and I posted directions for the change with no raisins.

Provided by Carol Junkins

Categories     Pies

Time 40m

Number Of Ingredients 10

STANDARD PASTRY FOR 2-CRUST~9" PIE/ UNBAKED
1 1/2 c sugar
1/4 c fresh orange juice
1/4 tsp salt
water
3 c cranberries
1 c seeded raisins
1 Tbsp cornstarch
1 tsp each of grated orange and lemon rind
2 Tbsp butter or margarine

Steps:

  • 1. Roll out slightly more than half of pastry 1/8 inch thick. Line pie pan. Bring first 3 ingredients and 2 taplespooons water to boil in saucepan, stirring constantly until sugar is dissolved. Add cranberries and cook, stirring occasionally, until berries pop open. Add raisins. Blend cornstarch and 2 tablespoons water. Add to berry mixture and cook until thickened, stirring constantly. Remove from heat and stir in fruit rinds and butter. Pour into pastry-lined pie pan. Roll out remaining pastry. Moisten edges of filled pie with water and cover with top crust which has been slit to allow steam to escape. Press edges together with tines of fork. Bake in pre-heated hot oven (425DF) for about 25 minutes. Makes 6-8 servings.
  • 2. Cranberry Pie ~ Follow recipe for Cranberry-Raisins Pie. Omit raisins and increase cranberries to 3 1/2 cups.

FLAKEY CRANBERRY RAISIN PIE



Flakey Cranberry Raisin Pie image

This pretty pie has a wonderful blend of tart and sweet flavors. I first sampled this dessert at a church dinner and finally tracked down the contributor for the recipe. -Betty White, Hutchinson, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

1-3/4 cups sugar
3 tablespoon cornstarch
1-1/2 cups water
2 cups cranberries
1 cup raisins
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 egg, beaten
Additional sugar

Steps:

  • In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add cranberries and raisins; cook and stir over medium heat until mixture begins to boil. Cook and stir 12 minutes longer or until thickened and cranberries pop. Remove from the heat; stir in lemon juice. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut vents using decorative cutters. Place top pastry over filling. arrange pastry cutouts on top. Trim, seal and flute edges. Brush pastry with egg; sprinkle with sugar. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Reduce heat to 350°. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 497 calories, Fat 15g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 211mg sodium, Carbohydrate 90g carbohydrate (58g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY RAISIN PIE



CRANBERRY RAISIN PIE image

Categories     Fruit

Yield 8 Servings

Number Of Ingredients 19

From David Leibowitz
I've been on the fence about rolling pastry on a lightly floured countertop versus between two sheets of parchment. Here, the parchment won out. If you choose to go that route, rather than rolling it out the traditional way, make sure the dough comes back to close to room temperature before rolling it out. I find it helps to unwrap the dough, then hold the disk so it's perpendicular to the counter, and rap it on the counter, turning it as you go. That helps soften just the edges of the dough, and prevents them from cracking when you roll it out.
The orange liqueur is pretty important for the taste, but fresh orange juice would work in its place.
FOR THE DOUGH:
2 1/2 cups (350g) flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (225g/8 ounces) unsalted butter, cubed and chilled
6 to 8 tablespoons (90-125ml) ice water
FOR THE FILLING:
2 cups (270g) raisins, dark or light, soaked for 2 hours in water
4 cups (440g) fresh or frozen (thawed) cranberries
1 cup (200g) sugar
2 tablespoons flour
1/4 cup (60ml) orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
zest of one orange
FOR THE EGG WASH:
1 egg yolk
2 teaspoons milk

Steps:

  • 1. Make the pie dough, mix the flour, sugar, & salt in the bowl of a stand mixer with the paddle attachment. Add the chilled butter and mix the dough til the butter is the size of peas. 2. Add 6 T (90ml) ice water and mix until the dough begins to come together. If necessary, add 1 - 2 more T water. Turn out on a work surface. Divide the dough into 2 portions, one slightly larger than the other, shape into disks, wrap in plastic wrap & refrigerate for at least 1 hr. 3. Preheat the oven to 400ºF (200ºC). 4. Make the filling by draining the raisins and squeezing them to get out excess liquid. In a lg bowl, mix them with the cranberries, sugar, flour, orange liqueur & zest. 5. Remove dough from the refrigerator and let come to cool room temperature. Unwrap the smaller disk of dough, then roll it between 2 pieces of parchment til it's a 12" (30cm) round. Place it in a pie dish. 6. Transfer the cranberry filling into the bottom of the pie shell. 7. Roll the second disk of dough into a 14" (35cm) round between 2 sheets of parchment. Brush edges of the dough in the pie dish with water, then transfer the sheet of pie dough, to cover the fruit in the pie. Tuck the edges of the top piece of dough under the rim of the bottom round of dough in the pie dish. Crimp the edges. 8. Make the egg wash by mixing the egg yolk with the milk and brush it over the top of the pie. Cut 6 vent holes in the top, place the pie on a foil or parchment lined baking sheet (to catch any drips), and bake the pie in the oven until the top is browned and the juices from the filling are thick and bubbly, 1 hour. You can stick a knife in the center to check to make sure the cranberries are cooked, although you want to make sure the juices are thick. If the top of the pie browns too quickly, before the filling is cooked, drape a sheet of foil over the top to prevent it from getting too dark. Serve with ice cream.

CRANBERRY-RAISIN LATTICE-TOP PIE



Cranberry-Raisin Lattice-Top Pie image

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

Flaky Pastry (page 37)
3 cups cranberries, fresh or thawed
2 tablespoons all-purpose flour
2 cups sugar, plus 1 tablespoon for the top of the pie
1/4 teaspoon salt
1 cup golden raisins
2/3 cup boiling water
2 teaspoons freshly grated lemon or orange zest
2 tablespoons butter
1 cup slivered almonds, toasted
1 egg, beaten

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.

CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 4

1 box premade pie shell
1 can (15 1/2 oz.) raisin
1 can whole berry cranberry
tablespoon 1 to 2 flour

Steps:

  • Preheat oven to 350°F. Get pie shell to room temperature. Put in 1st 1/2 of pie shell in pie pan.
  • Mix raisins and whole berry in pan stove top to light boil. Add flour slowly mixing till thick. Put over or on pie shell in pie pan. Top off with other part of premade pie shell. Pinch the shell together. Cut off leftover around pie. Put slits on top shell.
  • Put in preheated oven for 45 to 60 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FLAKEY CRANBERRY RAISIN PIE



Flakey Cranberry Raisin Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 9

1 3/4 cup(s) sugar
3 tablespoon(s) cornstarch
1 1/2 cup(s) water
2 cup(s) cranberries
1 cup(s) raisins
1 tablespoon(s) lemon juice
- pastry for double-crust pie (9 inches)
1 - egg, beaten
- additional sugar

Steps:

  • In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add cranberries and raisins; cook and stir over medium heat until mixture begins to boil. Cook and stir 12 minutes longer or until thickened and cranberries pop. Remove from the heat; stir in lemon juice. Cool slightly.
  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut vents using decorative cutters. Place top pastry over filling. arrange pastry cutouts on top. Trim, seal and flute edges. Brush pastry with egg; sprinkle with sugar. Cover edges loosely with foil.
  • Bake at 400° for 20 minutes. Reduce heat to 350°. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY RAISIN PIE - A FAMILY FEAST®



Cranberry Raisin Pie - A Family Feast® image

Cranberry Raisin Pie or Mock Cherry Pie: Sweet-tart cranberries and raisins combined in a luscious filling, nestled under a sugar-sprinkled crust.

Provided by @MakeItYours

Number Of Ingredients 13

1 cup granulated sugar
2 cups fresh or frozen cranberries
1 ½ cups raisins
1 cup water, divided
1 cup orange juice
1 teaspoon vanilla extract
¼ teaspoon salt
1 cinnamon stick
2 tablespoons corn starch
1 tablespoon butter
2 9" pie dough rounds, pre-made is fine (We used Pillsbury)
1 egg beaten
Demerara sugar, or other coarse, sparkling sugar

Steps:

  • In a medium saucepan place sugar, cranberries, raisins, ¾ cup of water, orange juice, vanilla, salt and the cinnamon stick. Bring to a boil, lower to a simmer and cook five minutes.
  • Mix the remaining ¼ cup of water with the corn starch and add to the hot filling and cook one minute until thick. Remove from heat and stir in the butter.
  • Cool the filling to at least room temperature. Remove the cinnamon stick and discard.
  • Place one pie dough round in a 9" plate and press into bottom and sides being sure that there are no cracks. Let the dough overhang the sides.
  • Pour the cooled filling into the prepared pie plate.
  • Using a brush, brush water on the edge of the pie dough in the plate and on the edge of the pie dough on your counter. Pick up the pie dough on your counter and invert it so the wet edge faces down and place over pie.
  • Take that top pie dough and fold the edges under the first so that the wet edges adhere together and press all the way around.
  • Using your thumb and index finger on one hand and the knuckle of your index finger on the other, squeeze the edge together to make a decorative edge. Place the pie into the refrigerator for at least one hour to firm up the crust. (If you skip this step, the edges will flop down during baking)
  • After the pie has chilled, preheat oven to 425 degrees F.
  • Mix the egg with a teaspoon of water and brush on the top of the dough but not the edge.
  • Sprinkle the Demerara sugar over the top.
  • Use a paring knife and make eight slits around the top crust with a small hole in the center. Try to make the slits consistent for decorative purposes. The hole and slits help the steam escape during baking.
  • Bake for 25-30 minutes or until browned. If the top browns too soon, cover with foil and continue baking.
  • Cool to room temperature before cutting.

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