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

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

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.