MOCK CHERRY PIE (CRANBERRY & RAISIN)
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
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.
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