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Mock Cranberry Pie

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  Sugar 1 1⁄2 Cup (24 tbs)
  Flour 2 Tablespoon
  Seeded raisins 3 Cup (48 tbs)
  Raw cranberries 3 Cup (48 tbs)
  Vanilla 1 Teaspoon
  Almond extract 1 Teaspoon
  Corn syrup 1 Tablespoon
  Butter 1 Tablespoon
  Pastry for 2 crust 9 inch pie 1

Heat oven to 425 degrees.
Blend sugar and flour.
Combine raisins and cranberries in large bowl and add sugar-flour mixture.
Add vanilla, almond extract and corn syrup and toss all together lightly until blended.
Roll half of pastry and line a 9-inch pie pan.
Fill with fruit mixture.
Dot with butter.
Roll remaining pastry and use to cover pie, fluting edge and cutting vents in top to let steam escape.
Cover edge of pie with a strip of aluminum foil to keep it from getting too brown.
Bake 40 to 50 minutes or until pastry is well browned and cranberries are cooked.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3786 Calories from Fat 448

% Daily Value*

Total Fat 52 g80.5%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 948.3 mg39.5%

Total Carbohydrates 867 g289%

Dietary Fiber 35.2 g140.6%

Sugars 647.3 g

Protein 32 g64%

Vitamin A 4% Vitamin C 93.9%

Calcium 29.9% Iron 61.2%

*Based on a 2000 Calorie diet

Mock Cranberry Pie Recipe